Chicken, Shrimp and Okra Butter Curry
This Chicken, Shrimp and Okra Butter Curry featured on James' American Adventure...perfect for serving up to a crowd!
Ingredients
- 600g skinless, boneless chicken breast
- 600g raw prawns, peeled and de-veined
For the marinade:
- 100g Greek yoghurt
- 2 tablespoons ginger purée
- 2 tablespoons garlic purée
- 1 tablespoon vegetable oil
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- ½ teaspoon curry powder
For the sauce:
- 4 tablespoons vegetable oil
- 1 tablespoon ginger purée
- 1 tablespoon garlic purée
- 1 teaspoon ground cardamom
- 1 tablespoon chilli powder
- 2 teaspoons ground fenugreek
- 1 teaspoon medium curry powder
- 2 bay leaves
- 1 green chilli and 1 red chilli, sliced
- 4 tomatoes on the vine, halved
- Salt and pepper
- 2x400g tinned chopped tomatoes
- 1 tablespoon caster sugar
- 200g okra
- 100g salted butter
To garnish:
- Small bunch of coriander, leaves chopped
- 50g coconut, shredded
- 100g Greek yoghurt
Method
Up to eight hours before, marinate the chicken and prawns. Cut the chicken into 5x2cm strips. Place all the marinade ingredients into a large bowl and mix together with 1 teaspoon of salt. Spoon half into a separate large bowl, then put the chicken in one bowl and the prawns in another. Stir each well so the prawns and meat are covered. Cover and chill.
Pre-heat the bbq, when the coals are silvery in colour then the bbq is ready. While the bbq is heating up, make the sauce. Heat a large non-stick saucepan over a medium heat until hot. Pour in the oil, then add the ginger and the garlic purées, the spices, the bay leaves, sliced chillies and fresh tomatoes. Lower the heat slightly, stir everything and cool for 3-4 mins.
Season well, the pour in the chopped tomatoes and sugar. Stir everything together and cover the pan wit ha lid. Simmer gently over a low heat for 2 mins.
Meanwhile, lay the pieces of marinated chicken on the bbq and cook till charred, turning over halfway through. Do the same with the prawns. Lower the charred chicken pieces into the sauce, along with the prawns. Top and tail the orka, then cut each one in half lengthways. Add the orka to the sauce, stir through, cover, then cook for a further 20 mins.
Cube the butter, add to the pan and stir through the sauce until melted. To serve, sprinkle over the coriander and coconut and dollop with yoghurt.
Ingredients
- 600g skinless, boneless chicken breast
- 600g raw prawns, peeled and de-veined
For the marinade:
- 100g Greek yoghurt
- 2 tablespoons ginger purée
- 2 tablespoons garlic purée
- 1 tablespoon vegetable oil
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin
- ½ teaspoon curry powder
For the sauce:
- 4 tablespoons vegetable oil
- 1 tablespoon ginger purée
- 1 tablespoon garlic purée
- 1 teaspoon ground cardamom
- 1 tablespoon chilli powder
- 2 teaspoons ground fenugreek
- 1 teaspoon medium curry powder
- 2 bay leaves
- 1 green chilli and 1 red chilli, sliced
- 4 tomatoes on the vine, halved
- Salt and pepper
- 2x400g tinned chopped tomatoes
- 1 tablespoon caster sugar
- 200g okra
- 100g salted butter
To garnish:
- Small bunch of coriander, leaves chopped
- 50g coconut, shredded
- 100g Greek yoghurt
Method
Up to eight hours before, marinate the chicken and prawns. Cut the chicken into 5x2cm strips. Place all the marinade ingredients into a large bowl and mix together with 1 teaspoon of salt. Spoon half into a separate large bowl, then put the chicken in one bowl and the prawns in another. Stir each well so the prawns and meat are covered. Cover and chill.
Pre-heat the bbq, when the coals are silvery in colour then the bbq is ready. While the bbq is heating up, make the sauce. Heat a large non-stick saucepan over a medium heat until hot. Pour in the oil, then add the ginger and the garlic purées, the spices, the bay leaves, sliced chillies and fresh tomatoes. Lower the heat slightly, stir everything and cool for 3-4 mins.
Season well, the pour in the chopped tomatoes and sugar. Stir everything together and cover the pan wit ha lid. Simmer gently over a low heat for 2 mins.
Meanwhile, lay the pieces of marinated chicken on the bbq and cook till charred, turning over halfway through. Do the same with the prawns. Lower the charred chicken pieces into the sauce, along with the prawns. Top and tail the orka, then cut each one in half lengthways. Add the orka to the sauce, stir through, cover, then cook for a further 20 mins.
Cube the butter, add to the pan and stir through the sauce until melted. To serve, sprinkle over the coriander and coconut and dollop with yoghurt.
