Shell and devein prawns.
Cut chicken fillet into small 20mm pieces and cook gently in butter without browning, set aside
Heat butter in a large heavy-based saucepan over low heat.
Add butter brown onion, Cook, stirring, until soft but not coloured.
Add the tomato paste and cook, stirring, for 1 minute.
Add more butter the curry powder, sugar and flour, chicken stock and cook, stirring, for 1 minute.
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
Stir in the prawns and chicken until heated through. Season to taste with salt and freshly ground black pepper.
Reduce heat ready for serving.
Serve with steamed rice, sprinkled with sliced shallots.
Nutritional analysis per serving (6 servings)
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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