Don’t allow them to brown. Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy. Add the sugar, salt and plenty of ...
Rub the skin of the chicken pieces with 2 tablespoons of the curry powder, wrap well with cling film and leave to absorb overnight in the fridge. Heat 2 tablespoons of the oil in a pan with a lid ...
Put the prawns in a large bowl. Sprinkle with black pepper, turmeric and curry powder and mix, then leave for 10–15 minutes. Heat a pan over a high heat and add the oil. Add the pandan leaf and ...