If you can Read, you can Cook !



8 Chicken Breasts, Diced                

1lb raw Shelled Tiger prawns

500g Greek Natural Yoghurt

200g Double Cream

8 Ripe Medium Tomatoes cut into Wedges

2 Large Onions

2 Tbs Fresh Finely Chopped Ginger

12 Cloves Garlic

6 Tbsp Ghee

2 tsp Chilli powder

2 tsp Salt

2 finely chopped Green chillies, Seeds removed

Chopped Coriander



•Melt the Ghee in a large heavy bottomed pan, big enough to hold 4 litres.

•Chop the Onions very finely and add to the pan, cook until soft and golden brown.

•Add the Tomatoes, Garlic, Ginger, Cream and Yoghurt and simmer for 15 minutes, until the tomatoes are almost disintegrated, use a potato masher to mash into a thick sauce.

•Add the ground spice mix and a couple of tbsp of water to prevent burning, lower the heat and simmer for a further 5 minutes.

•Add Turmeric, Chilli and salt and simmer for a further 10 minutes.

•Add the diced chicken Breasts and chopped green chillies simmer for 15 minutes.

•Add Tiger Prawns and cook for a further 10 minutes.

•Add a good handful of chopped Coriander leaves, stir and simmer for 2 minutes.



Grind together:-

2 tsp Coriander Seeds

2 tsp Cumin Seeds

2 tsp Sesame Seeds

1tsp black Cumin Seeds

4 Black Cardamon Husk Removed

6 Bay Leaves

1 ½ cinnamon Stick / Bark

2 tsp Fenugreek Leaves

8 Cloves

12 Black peppercorns