Chicken and Prawn Curry with Tamarind

• 6 chicken breasts, cubed
• 1 kg large prawns, shelled and deveined
• 3 tbsp oil - I use sunflower oil when making a curry
• 1 medium onion, finely chopped
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 6 whole peppercorns
• 4 cloves
• 6 curry leaves
• 1 bay leaf
• 1 tbsp (heaped) ginger, garlic, chilli paste
• 1 tbsp curry powder (more can be added as per your preference)
• 1/2 tsp tumeric powder (hurdee/ haldi)
• 3 large tomatoes, grated (discard skins)
• 1 tbsp corriander powder
• 1 cup tamarind "sauce" I used about 15 - 20 grms dissolved in a cup of warm water and then strained and discarded the seeds and pulp. you can substite with about a tablespoonful of lemon juice. Note that tamarind not only gives an amazing flavour but also thic
• 1 bunch fresh corriander, chopped

1. Slightly heat oil in a pan then add in the cumin, mustard seeds, cloves, peppercorns and onion.
2. SautA until onion changes colour to a light golden brown.
3. Add in curry leaves and bay leaf.
4. Mix in ginger, garlic and chilli paste.
5. Followed by curry powder and tumeric powder.
6. Add grated tomato and allow to cook through.
7. Mix in the corriander powder.
8. Once cooked, add in tamarind sauce and allow to simmer for a few moments.
9. Mix in chopped corriander.
10. Place cubed chicken into gravy.
11. When almost done, add in the prawns and allow to cook through.
12. Serve with basmati or other rice of choice.

chicken breasts, prawns, oil, onion, seeds, cumin seeds, peppercorns, cloves, curry, bay leaf, ginger, curry, tumeric, tomatoes, corriander powder, tamarind, fresh corriander

Taken from cookpad.com/us/recipes/366086-chicken-and-prawn-curry-with-tamarind (may not work)