Coconut curry (Rick Stein's coconut prawn curry)

Made with chicken rather than prawn

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Blend the 2 roughly chopped onions in a mini food processor, to form a fine paste. Add a splash of water to loosen if necessary.

Step 2

2. Heat the oil in a wide heavy-based saucepan over a medium heat. Add the cinnamon stick and fry for a minute until fragrant.

Step 3

3. Add the sliced onions and fry for 10 minutes until golden. Stir in the garam masala, turmeric and chill powder, and fry for 30 seconds. Add the onion paste, ginger and garlic, then fry for 5 minutes, or until the onion paste is golden. Stir often, and add a splash of water if the mixture catches on the bottom of the pan.

Step 4

4. Stir in the prawns and cook them in the sauce for 1 minute only, then immediately pour in the coconut milk, salt, sugar and 75ml of water.

Step 5

5. Bring the curry to a simmer and cook for 5 minutes. The sauce should have been reduced by half and the prawns should be pink and cooked through. Serve with basmati rice and a scattering of coriander.