Curry paste
2,5 ml (½ tsp) fennel seeds
10 ml (2 tsp) cumin seeds
2-3 cardamom pods, seeds only
2,5 ml (½ tsp) turmeric
5 ml (1 tsp) curry powder
4 curry leaves
15 ml (1 tbsp) finely grated ginger
60 ml (¼ cup) chopped fresh coriander
1 small red chilli, seeded and chopped
15 ml (1 tbsp) finely grated lemon rind
45 ml (30 g) cashew nuts

1 x 400 ml tin coconut milk (see tip)
125 ml (½ cup) chicken stock
4 chicken fillets, thinly sliced
350 g prawns, shelled and deveined (with tails, if preferred)
2 JAZZ™ apples in the skin, seeded, quartered and thickly sliced
salt and freshly ground black pepper to taste

handful fresh coriander leaves
cayenne pepper, to taste
lemon rind


1. Using a pestle and mortar, crush fennel, cumin and cardamom seeds. Add turmeric, curry powder and curry leaves and grind until whole spices are crushed and aromatic.
2. Add ginger, coriander, chilli, lemon rind and cashew nuts and grind together to a coarse paste.
3. Heat a large pan over a medium temperature and add the paste. Stir in 125 ml (½ cup) of the coconut milk. Mix well and simmer for 5 minutes until aromatic.
4. Stir in chicken stock and remaining coconut milk and simmer over a low heat for a few minutes.
5. Add chicken slices in batches and stir through to coat evenly in the sauce. Once all the chicken is added, allow curry to come to a gentle boil and simmer for only 5-7 minutes.
6. Stir in prawns and simmer with a lid for 3-5 minutes or until just cooked. The prawns will change to a brighter orange colour. Be careful not to overcook the chicken and prawns.
7. Add apples and simmer for 3 minutes, until apples are just cooked but still has a bite. Take note that the apples must keep their shape and texture, so avoid overcooking them, as they will become too soft. Season to taste
8. Garnish curry with fresh coriander, cayenne pepper and lemon rind.


1. Shake the tin of coconut milk before opening it so that the cream and milk is well mixed.
2. Serve on white basmati rice, steamed green beans or broccoli if preferred.
3. If you don’t have a pestle and mortar, use a rolling pin, spice grinder or hand blender to make the curry paste.

By: Heleen Meyer