Ghanaian Curry Powder is a modern South African recipe for a traditoinal curry of chicken and prawns in a spicy tomato-based gravy. The full recipe is presented here and I hope you enjoy this classic South African version of: Chicken and Prawn Curry.
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This is a modern Durbanite curry recipe. I had the fore-runner of this dish in a restaurant a few years ago. It’s taken me a while to re-create to my liking but this version works and I’m now ready to share the results with you.
Like most restaurant dishes, this ended up being simple and quick to make, whist still packing in the flavour. This recipe uses ginger and garlic paste, which is commonly sold in supermarkets her. If you can’t get it ready made, simply grate equal amounts of fresh ginger and garlic then mix to combine before using.
Ingredients:
1kg (2 lbs) chicken breasts, cubed
4 tbsp ghee (clarified butter) for frying
1 onion, sliced thinly
3 tbsp ginger and garlic paste
2 tbsp ground turmeric
2 tsp curry powder (I used Durban masala for the kick, but you can use your favourite blend)
1 tsp garam masala
3 tsp tomato puree (paste)
2 tomatoes, pureed
1kg king prawns, peeled
Sea salt and freshly-ground black pepper, to taste
1 tsp fresh mint, to garnish
2 tsp fresh coriander
4 red chillies, to garnish
Method:
To extract maximum flavour for this curry, don’t throw away the prawn heads and shells. Rather place in a large pan, cover with water and bring to a boil. Simmer for 20 minutes then pass through a strainer to remove the shells. Keep the prawn stock.
Heat the ghee in a pan, add the chicken breast cubes and fry for about 5 minutes, or until nicely browned all over. Remove with a slotted spoon. Add the onion to the remaining oil and fry gently for about 5 minutes, or until soft and translucent. Stir in the ginger and garlic paste along with the turmeric, curry powder and garam masala. Fry for about 1 minute, or until the spices are aromatic.
Blend the tomato puree with 250ml (1 cup) of the prawn stock (you can freeze the remainder for later) and add to the onion mix along with the pureed tomatoes. Bring to a simmer and cook for 5 minutes then return the chicken to the pan. Cook for about 10 minutes, or until tender and cooked through.
Arrange the prawns on top of the curry and steam for about 3 minutes, or until pink and just cooked. At this point stir the curry to combine the ingredients. Adjust the seasonings to taste, turn into a warmed serving bowl, garnish with the chillies, mint and coriander leaves then serve. Accompany with Durban-style rotis.
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