This is a very good curry and can be made with chicken only.



  • 3/4 kilo of cooked prawns

  • 1 large chicken fillet cut into small 20mm cubes

  • 2 medium onions finely chopped

  • 80 grams butter total

  • 700 mls milk or coconut milk

  • Cayenne pepper to taste, ½ teaspoon

  • 1 heaped tablespoon of curry powder

  • 1 tablespoon of tomato paste

  • 3 tablespoons of plain flour

  • ½ tablespoon of brown sugar

  • ¼ cup of red or green capsicum

  • 1 desert spoon chicken stock

  • Salt and cracked pepper


  • 1.


  • 2.

    Shell and devein prawns.

  • 3.

    Cut chicken fillet into small 20mm pieces and cook gently in butter without browning, set aside

  • 4.

    Heat butter in a large heavy-based saucepan over low heat.

  • 5.

    Add butter brown onion, Cook, stirring, until soft but not coloured.

  • 6.

    Add the tomato paste and cook, stirring, for 1 minute.

  • 7.

    Add more butter the curry powder, sugar and flour, chicken stock and cook, stirring, for 1 minute.

  • 8.

    Increase temperature and gradually stir in the milk and add milk until the required consistency is achieved stir constantly until mixture boils and thickens, use a whisk at this point

  • 9.

    Stir in the prawns and chicken until heated through. Season to taste with salt and freshly ground black pepper.

  • 10.

    Reduce heat ready for serving.

  • 11.

    Serve with steamed rice, sprinkled with sliced shallots.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 869kj
  • Fat Total 65g
  • Saturated Fat 36g
  • Protein 56g
  • Carbohydrate 16g
  • Sugar 4g
  • Sodium 1201mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This dish can be made with chicken only for people that don’t like seafood. For people with dairy allergies change Dairy milk for coconut milk, JongJong.

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