- Sweat onion in the oil.
- Add curry powder, cornflour, stock, tomato puree, chutney and lemon juice and stir until thickened.
- Stir in the prawns and cook for a bit longer until done.
- Stir in the cream and serve. Sprinkle with coriander leaves.
Use frozen prawns to save all the cooking, cooling and peeling.
Use vegetables cut up small to bulk this dish out a bit. It makes a jolly good one pot meal.
If I have run out of mango chutney I use quince jelly or a bit of jam. It just gives the curry a softer flavour.