Spicy Prawn & Courgette Curry
Serves 10 people
15 min prep
30 min cook
Juicy prawns and tender courgettes in a zesty, spicy sauce. Quick, easy, and perfect with rice or naan. Yum!
By Barker's
Ingredients
- 50 ml rice bran oil
- 200 g onions - peeled and sliced
- 1 tsp minced chilli
- 50 g Barker’s Professional Butter Chicken Paste
- 50 ml Coconut cream
- 6 medium courgettes - washed and sliced
- 1 kg large prawns - shelled, deveined and tails removed
- ¼ cup chopped coriander
- to taste salt
Method
- Marinate the chicken in lemon juice, salt and chilli powder for 20 minutes.
- Add the yoghurt, fenugreek, turmeric and garam masala for at least 4 hours or overnight.
- In a saucepan, heat the butter, add the chicken and cook, stirring frequently to prevent burning until mixture has evaporated away.
- Add the garlic and ginger, cook for a further 4 minutes.
- Add the Barker’s Professional Butter Chicken Paste and simmer over low heat until the chicken is tender, about 35-40 minutes.
- Serve with Jeera rice.
