Butter Chicken & Prawn Curry

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.