Chicken and Prawn Curry with Biryani, Poppadums and Mango Chutney

This Chicken and Prawn Curry with Biryani, Poppadums and Mango Chutney is a brilliant dish for serving up at parties and gatherings! It's simple to cook and simple to reheat.The recipe works with veg, fish or meat! Perfect!

Ingredients

For the curry:

200ml thick greek yoghurt
1 lemon
4 chicken breasts, sliced into 6
400g raw prawns shelled and de veined
2 onions peeled and sliced
1 tbs veg oil
2 cloves of garlic, peeled and minced with 1tsp of salt
4cm ginger, peeled and minced
1 ½ tsp mild chilli powder
2 tsp garam masala
400g tinned tomatoes, chopped
100ml single cream
100g butter

For the rice:

2tbsp olive oil
1 onion, peeled and finely diced
2 cinnamon sticks
2 bay leaves
2tsp mild chilli powder
2tsp garam masala
1tsp fenugreek powder
1 small bunch coriander, chopped
200g rice basmati
400ml water

8 poppadums
Veg oil for frying
Mango Chutney
Garnish with 2 sliced green chillies and a bunch of chopped coriander

Method

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For the rice:

Cook the onions for about 8 minutes or until lightly coloured and softened. Add the cinnamon sticks, bay leaves and continue to fry for a further minute before adding in the rice, chilli powder, garam masala and fenugreek.

Stir and fry for one more minute. Cover in water and stir, cover in greaseproof with a hole in the middle. Cook for 20 mins.

For the curry:

Marinade the chicken and prawns in the yoghurt and spices, place onto a tray and grill for 8 mins.

Meanwhile to make the sauce fry the onions for 10 minutes, add all the remaining ingredients, stir through, pop in the chicken and prawns and cook for another 4 mins. Finish with coriander and green chilli.

Fry the poppadums at 170c for 30 secs and then drain.

Serve up your curry and biryani with poppadums and mango chutney.