A creamy and rich butter prawn curry which cuts back on fat for a healthier version. A takeaway favourite!
- 300 g cooked and peeled king prawns
For the prawn marinade
- 300g fat-free Greek yoghurt
- 2 cloves garlic (crushed)
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1/2 lemon (juiced)
For the curry:
- 1 teaspoon butter
- 1 large onion (peeled and finely diced)
- 500 g butternut squash (diced into 1cm pieces)
- 3 cloves garlic (crushed)
- 5 cm piece of ginger (peeled and grated)
- 1 green chilli (deseeded and finely diced)
- 1 teaspoon garam masala
- 1 teaspoon fenugreek
- 300 ml hot chicken stock
- 2 tablespoons tomato puree
- 1 teaspoon mango chutney
- 3 tablespoons single cream
- 1 tablespoon lightly toasted flaked almonds
- small handful fresh coriander
- Make up the marinade by mixing all of the ingredients into a large bowl, then add in the king prawns and set them aside to marinade for at least 20 minutes.
- Melt the butter in a sauté pan, and add in the onion and butternut squash cubes. Fry these gently for 10 minutes, stirring regularly.
- After 10 minutes, add in the garlic, ginger and green chilli, as well as the garam masala and fenugreek, and stir fry for 2 minutes.
- Pour in the chicken stock, and stir through the tomato purée. Allow to simmer for 10 minutes.
- Add in the prawns as well as all of the marinade, and simmer for 15-20 minutes, until the sauce has thickened and the butternut squash is tender. Keep stirring regularly.
- Stir through the mango chutney.
- Add in the single cream, and stir through the curry.
- Serve immediately scattered with toasted flaked almonds and fresh coriander.
This is best served with basmati rice, white or brown. To save preparation time, you can use frozen butternut squash cubes, although they tend to be a bit larger and will require a longer cooking time. Allow them to simmer for 20 minutes in step 4, you may need to add a little extra hot water .
- Prep Time: 20 minutes
- Cook Time: 40 minutes