Chicken and Prawn Curry with Tamarind

Source : Slightly Heat Oil In A Pan Then Add In The Cumin Mustard Seeds Cloves Peppercorns And Onion Saut Until Onion Changes Colour To A Light Golden Brown A...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Navitha

at : May 3, 2026

Step:

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

Ingredients

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" about 15 - 20 grms dissolved in a cup of warm water then strained & discarded the seeds & pulp. May be substited with about a tablespoonful of lemon juice. Note: tamarind gives an amazing flavour and thickens the gravy
1 bunch fresh corriander, chopped