DEENA NAIDOO’S WINNING RECIPES PRAWN CURRY WITH JEERA RICE
BUTTER CHICKEN IN A CASHEW & ALMOND SAUCE WITH A GARLIC & HERB NAAN
Serves: 4 | Preparation: 15 min | Cooking: 60 min
Serves: 2 | Preperation Time: 15 min | Cooking Time: 20 Min
FOR THE PRAWN CURRY
FOR THE JEERA RICE
400g Shelled Prawns 410g Whole Peeled Tomatoes 1 tsp Ground Ginger 1 tsp Yellow Mustard Seeds 1 tsp Garlic Paste 6 Curry Leaves 125ml Chicken Stock 1 Onion 2-3 Green Chillies 70g Tomato Paste 1 tsp Ground Coriander 1 tsp Curry Powder
250g Basmati Rice 500ml Water 80g Butter 1 Onion 1 tsp Cumin Seeds
1 Onion 1 tsp Yellow Mustard Seeds 1 tsp Cumin Seeds 1 Cinnamon Stick 1/2 tsp Tumeric Powder 1 tsp Chilli Powder 1 tsp Ground Coriander 2 tsp Crushed Ginger 2 tsp Crushed Garlic 20ml Cashew Paste 150ml Tomatoes 125ml Cream 300g Chicken Fillets
FOR THE NAAN BREAD 250ml Cake Flour 1 tsp Baking Powder 1 tsp Castor Sugar A pinch of Salt 50ml Milk 1 Tbsp Olive Oil 1 tsp Cumin Seeds 1 Tbsp Melted Butter
METHOD
METHOD
FOR THE PRAWN CURRY 1) Heat some oil in a pan (medium heat) 2) Toast the mustard seeds 3) When the mustard seeds begin to pop add one of the onions and garlic paste, saute until soft and translucent (reduce to low) 4) Add the green chillies and curry leaves 5) Add the ginger, ground coriander and curry powder 6) Cook for a minute 7) Add the tomato paste and whole peeled tomatoes 8) Simmer for about 3 minutes 9) Pour in the chicken stock 10) Reduce over a low heat to half the volume 11) Taste and season with salt 12) Add the prawns. 13) Cook for approximately 3-5 minutes until the prawns are cooked. 14) Garnish with coriander.
FOR THE BUTTER CHICKEN 1) Heat up a little oil in a frying pan, 2) Toast the mustard seeds and cinnamon, 3) Then add the chopped onion, 4) When the onion is soft and golden add the tumeric, chilli powder and ground coriander, 5) Add the garlic and ginger paste and stir well, 6) Add the chopped tomatoes and cashew paste (you can also use some almond paste too), 7) Bring to a simmer and cook for 3 minutes, 8) Remove from the heat and blend, 9. Return to the heat and add the chicken fillets, 10) Cook for 5-7 minutes, 11) Season with salt, 12) Pour in the cream and simmer for 3-4 minutes
FOR THE RICE 1) Boil the rice as per packet instructions 2) Toast the cumin seeds 3) Heat up some oil and butter in a pan and saute the chopped onion adding the toasted cumin seeds 4) When the onion is soft and translucent add the cooked rice and coat in the butter Serve and garnish with fresh coriander
FOR THE NAAN BREAD 1) Sift the dry cake flour and baking powder into a bowl, 2) Add the castor sugar and a pinch of salt, 3) Pour in the milk, 4) Add the cumin seeds, 5) Mix and then knead into a dough, 6) Cover and rest for 10 minutes, 7) Roll out, 8) Bake in the oven at 200C for a few minutes until ready, 9) Brush with melted butter before serving and some crushed garlic.
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