For the Paste
3 tbsp masala powder
1 tbsp tomato paste
50ml canola or vegetable oil
Juice and zest of 1 lemon
Heat the masala powder in a hot pan to allow the flavours to be released.
Remove from the heat.
Add the tomato paste and half the oil, lemon juice and lemon zest and stir until a paste is formed.
For the Curry
1 onion, finely chopped
2 tsp ginger, finely chopped
1 clove garlic, crushed
2 tsp dried chillies, chopped
2 tsp cardamom seeds
1 stick of cinnamon
2 star aniseed
2 tins (375ml) coconut milk
6 skinless chicken breasts, off the bone and cubed
12 pieces of baby corn, diced
6 baby marrow, diced
50g bamboo shoots, sliced
4 spring onions, diced
24 medium prawns
½ cup curry leaves
½ cup coconut shavings
Banana to garnish
Pour the remainder of the oil into a second pan.
Pan fry the onion, ginger, garlic, chillies, cardamom, cinnamon and star aniseed until opaque.
Add the masala paste and cook for about five minutes.
Pour the coconut milk into the pan and allow the mix to boil rapidly.
Place the chicken and all the vegetables into the pan and allow to simmer until the chicken is tender.
Add the prawns and as soon as the liquid starts to boil, remove from the heat.
Pour into a bowl and garnish with coconut shavings and curry leaves.
Serve with basmati rice and griddled bananas.
Note: The masala blend used by Paul is a particularly fragrant blend specially created for Olivetto's Restaurant. You'll need to visit Olivetto's for the real thing, but the blend can be substituted by another masala powder!