- 6
Ingredients
- 5 medium cloves garlic
- 1 ⁄2 medium red onion, coarsely chopped
- 6 oz. (1 1⁄2 sticks) unsalted butter
- 4 tsp. mild curry powder- I used Madras
- 1 1⁄4 lb. boneless, skinless chicken breast, cut into 1-inch cubes
- 1 1⁄2 tsp. kosher salt, divided, plus more as needed
- 1 1⁄4 lb. large prawns shelled and deveined
- 4 tsp. ground fennel seed
- 4 tsp. ground cardamom
- 1 ⁄4 cup honey
- 1- 1 ⁄2 cup heavy cream
- 2 tbsp. chopped fresh cilantro leaves, plus more for garnishing
- Cooked brown rice, for serving
Preparation
Step 1
In a small food processor or mortar and pestle, add the garlic and onion and pulse or pound until a paste forms.
In a large Dutch oven or heavy-bottomed saucepan over medium heat, melt the butter. Add the garlic/onion paste and cook, stirring occasionally, for 2 minutes. Stir in the curry powder, chicken, and 3⁄4 teaspoon salt and let cook 5 minutes. Stir in the prawns and simmer 4 minutes. Stir in the ground fennel, and cardamom and cook, stirring occasionally, 5 minutes. Stir in the heavy cream and bring to a simmer; let cook, uncovered, 5 minutes. Stir in the honey, cilantro, curry and remaining 3⁄4 teaspoon salt. Cover and let cook until the prawns are pink and firm, about 3 minutes.
Garnish with cilantro leaves, and serve over brown rice.