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Malagache Prawn and Chicken Curry     HT  MC  Madagascan  45mins


Serves    Hot  Poultry  Seafood  Shellfish  Main Course  Dairy Free  Eggless  Madagascar  African Africa



1 tbsp Vegetable Oil

4 Boneless Chicken Breasts, cut into bite-sized chunks

2 Onions, chopped

1 teasp ground Turmeric

1 tbsp Mild Curry Powder


4 Garlic Cloves, chopped

25g/1oz freshly chopped Ginger

1 teasp Dried Thyme

1 tbsp freshly chopped Parsley

4 tomatoes, chopped

1 x 400g/14oz tin Coconut Milk

20 large Raw Prawns, peeled and deveined

1 tbsp freshly chopped Coriander

A squeeze of Fresh Lime Juice




1. Heat the oil in a large saucepan add the chicken and fry until golden brown on all sides.


2. Add the onions, garlic and ginger and sauté until softened, stirring from time to time.


3. Meanwhile, place the turmeric and curry powder in a small bowl with just enough water to make a paste.


4. Add the curry paste to the chicken and cook for 2-3 minutes mixing well, then add the salt, thyme, parsley and tomatoes.  Mix well, cover and continue cook for 15 minutes, stirring from time to time.


5. Add the coconut milk and prawns and cook for about 5 minutes or until the prawns are pink and cooked through.


6. Add the chopped coriander and lime juice, and mix well.  Serve immediately.


More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish/Seafood  Main Course Recipes

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Cuts of Fish

General Fish Prep & Cooking Times  

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