Ingredients Jump to Instructions ↓

  1. Send us your tips > 100g (31/2oz) fresh coriander, including stalks, chopped 100g (31/2oz) fresh fenugreek leaves, chopped 6 spring onions, chopped, plus more to garnish 4 garlic cloves, chopped 2tsp chopped fresh root ginger 5 fresh hot green chillies, chopped 1tsp cumin seeds 30g (1oz) butter 3tbsp Greek-style yogurt 4 skinless chicken breast fillets, diced 1tsp garam masala 1tsp ground turmeric 1tsp salt 2tbsp single cream 200g (7oz) peeled and de-veined cooked king prawns

Instructions Jump to Ingredients ↑

  1. Put the fresh coriander, fenugreek, spring onions, garlic, ginger and chillies in a blender and whizz to a purée. In a large saucepan over a medium heat, dry-toast the cumin seeds, stirring, for a couple of mins until they become aromatic, then add the butter. Once the butter has melted, tip in the herb purée and 1 tbsp of the yogurt and continue cooking until the fat separates and starts to float on top. Add the chicken, garam marsala, turmeric and salt. Stir in the remaining yogurt and the cream and simmer gently for 12 mins. Lastly, add the prawns and cook for a further 2–3 mins until the prawns are just heated through. Serve sprinkled with chopped spring onions.


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