4 tablespoons Foodace green chilli sauce (search previous posts for recipe)
Handful parsley (chopped)
2 tbsps plain natural yoghurt
3 tbsps coconut oil
1 tbsp infused oil
1/2 teaspoon seas salt
pinch of ground cardamon
Place chicken in a bowl, add salt, all purpose seasoning, infused oil, ground cardamon; mix all and set aside.
Heat up coconut oil in a large, non stick pot or sauce pan and fry the seasoned chopped chicken. cook until chicken cubes are brown on both sides.
Add the coconut cream and prawns, then bring to boil. Cook on a medium heat for about 5 - 7 minutes. Then add yoghurt, stir in. Followed by cumin, turmeric and knorr seasoning cube, stir and add salt to taste (if need be)
Allow curry to simmer for a little while then add the corn flour (you can melt in water before adding or you can just add straight in the pot but be quick to stir it in).
Stir in and immediately you will notice the sauce thicken. Feel free to add more, if you love them sauce thick.
Once thickened, turn of heat and garnish with parsley. Serve hot with rice