Butter Chicken & Prawn Curry


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Serves 4-6

For the marinade:
½ cup plain double cream yoghurt
1 Tbs crushed garlic
1 Tbs grated ginger
1 tsp chopped chilli
1 tsp turmeric
2 tsp garam masala
1 tsp ground cumin
1 tsp salt
4 chicken breasts, cut into chunks
250g peeled & deveined prawns

For the sauce:
2 Tbs butter
1 onion, grated
2 Tbs crushed garlic
1 Tbs grated ginger
1 tsp ground coriander
1 ½ tsp ground cumin
1 ½ tsp garam masala
1 tsp chilli powder
1 tin pureed tomatoes
1 Tbs sugar
1 cup pouring cream
Salt and pepper to taste
2 Tbs chopped fresh coriander.

Mix together the marinade ingredients, then add the chicken and prawns and set aside to marinade while you make the sauce – this can also be done the day before and left to marinate overnight.

Heat butter in a pot, then add the onion, garlic and ginger and saute gently until softened.

Add spices, then saute over low heat for 2 minutes for the spices to toast.

Add the pureed tomatoes and sugar, then leave to simmer on low heat for 15 minutes.

Skewer the prawns onto sosatie sticks (I find it easier to cook them this way), then cook on a hot griddle pan until charred on the edges. Cook the chicken pieces on the griddle pan as well to get the charred edges.

Add cream to the sauce, then simmer for another 5 minutes before adding the prawns and the chicken.

Simmer until the chicken is fully cooked through.

Season with salt and pepper to taste, then add chopped coriander.