Mehak Kansal’s Goan chicken and prawn satay curry recipe

“This recipe pays homage to the Indian coastline, and Malaysia. This curry is aromatic, sweet, creamy, spicy and moreish,” says food writer and restaurateur Mehak Kansal. “Goan influences can be seen in the spices, and also the richness of the peanut butter, soy sauce and coconut milk.”

Goan chicken and prawn satay curry

Ingredients:
(Serves 4-6)

1tbsp olive oil or rapeseed oil
1 large onion, diced
1tbsp ginger purée
1tbsp garlic purée
2–3 red chillies, chopped
500g boneless, skinless chicken breasts, chopped into bite-sized chunks
1tbsp ground cumin
1tsp ground turmeric
1–2tbsp smooth peanut butter
100g green beans, trimmed and roughly chopped
400g can extra-rich coconut milk
2–3tbsp soft light brown sugar
2tbsp light soy sauce
2tbsp toasted sesame oil
200g raw king (jumbo) prawns, peeled, deveined and butterflied
Salt

Method:

1. Heat the oil in a pan over a medium heat. Add the onion, ginger, garlic and chillies, and cook for five to eight minutes until caramelised and soft. Add the chicken and spices, and cook for another eight to 10 minutes.

2. Stir in the peanut butter, green beans, coconut milk, sugar, soy sauce and sesame oil, and season with a generous pinch of salt. Bring to a slow boil, then reduce the heat to low and let it simmer, blipping gently, for eight minutes to reduce.

3. Once the sauce has thickened and reduced, add the prawns and cook for one minute until they are pink and cooked through.

4. Taste and adjust the sugar, salt and soy sauce as needed until that umami note sings.

5. Garnish with chopped coriander and red chilli, and serve.

Bindas: Comfort Food with an Indian Soul by Mehak Kansal is published in hardback by Murdoch Books, priced £23. Photography by Sam Folan. Available now.