Ingredients
½ cup rice flour
½ tsp turmeric
Pinch of salt
300g deveined prawns
300g cube chicken breast
3 tbs olive oil
1tsp cumin seeds
2 onions sliced thinly
2 green chillies, halved length wise
1 tbs garlic ginger paste
3 cups pureed tomato
½ tsp red chilli powder
½ tsp garam masala
½ tsp ground cumin
¼ cup heavy cream
¼ cup fresh chopped cilantro/coriander
Method
Mix rice flour, turmeric and salt together in a bowl. Add the prawns and turn in the flour mix to evenly coat. Repeat with cubed chicken pieces.
Heat 3 tablespoons of oil in a large pan over medium heat, fry cumin seeds in oil until they splutter. Add onions, green chillies and garlic ginger paste, cook until browned, about 5 minutes. Stir in the pureed tomato, chilli powder, garam masala, cumin and chicken into the mixture. Season with salt and continue cooking until the sauce thickens and oil is released, 10-15 minutes. Pour cream into pan and stir, lie the prawns into the mixture and continue cooking until prawns are cooked through, about 3-5 minutes. Garnish with freshly chopped cilantro/coriander and serve with basmati rice or fresh bread.
