2 teaspoons ground turmeric

5 tablespoons curry powder

4 garlic cloves, roughly chopped

25 g (1 oz) fresh root ginger, roughly chopped


4 chicken breasts, halved diagonally

groundnut oil

2 onions, finely diced

1 teaspoon thyme

1 tablespoon chopped fresh parsley

5 tomatoes, skinned, seeded and very finely diced

300 ml ( pint) coconut milk

1 tablespoon chopped fresh coriander

24 large prawns (for example, tiger prawns), head on, tail removed and de-veined

juice of 1 lime


Mix together the turmeric and curry powder with just enough water to make a paste. Pound the garlic and ginger in a pestle and mortar.

Salt the chicken. Heat a little oil in a large frying pan and fry the chicken until golden, then add the onions, garlic and ginger and sweat until soft. Add the turmeric and curry powder paste and cook for 2 - 3 minutes. Add the thyme, parsley and tomatoes and cook for 10 - 15 minutes. Stir in the coconut milk and heat through. Add the coriander, remove from the heat and reserve.

In a separate pan, heat some more oil and pan-fry the prawns for a minute or so. Add the lime juice and season with salt.

Place some chicken in the centre of each plate, spoon the sauce around it, and arrange the prawns on top of the sauce.


Serves 4.


country : Madagascar

course : poultry dish


source : Floyd on Africa / Keith Floyd