Last night I chopped up 2 zuchinnis and put them into the chicken curry towards the end of the cooking process.
The resulting flavours were delicious as the zuchinni absorbed the delicious chicken stock flavours from the curry.
Just add the zuchinni for the last 5 minutes of cooking in this classic and chicken curry recipe ….
I recently went to make this traditional family curry and realised I haven’t previously posted the recipe. So here it is, a quick and delicious curry that is perfect for weeknight dinners with rice and salad or as part of a bigger Indian spread.
Prep time: 10 minutes Cooking time: 25 minutes
Ingredients:
500g green prawns (shelled and deveined)
2 ripe tomatoes diced finely
1 large onion diced finely
4 cloves garlic and equal amount of ginger, pounded to a paste
1/2 tspoon salt
1/2 tspoon sugar
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon fennel powder
1/2 teaspoon cummin powder
2 teaspoons tamarind concentrate
1.5-2 cups water
2 tablespoons coconut or vegetable oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
Handful of fresh curry leaves(optional)
1/2 bunch corinader – stems chopped, leaves retained for garnish
coriander leaves to garnish
Method:
Heat oil in pan over medium heat.
Add fennel seeds and curry leaves and stir until fragrant, taking care not to burn.
Add onions and cook gently until almost transparent.
Add garlic and ginger paste and mix through onions until heated.
Add cummin powder, turmeric, chilli powder and fennel powder and stir through onion mixture until just heated.
Add tomatoes, chopped coriander stems, salt, sugar and tamarind and 1.5cups water, bring to a boil, then simmer for 15-20 minutes until tomatoes breakdown creating a chutney like sauce. Add more water if necessary along the way, stirring regularly to ensure mixture doesn’t stick or burn.
Add prawns and simmer for 5 minutes and until prawns are cooked. Taste to see if extra salt is needed.
Garnish with coriander and serve with rice and salad.
