Prawn and Chicken Curry

What to do with one chicken breast, 9 prawns and 2 hungry mouths. A curry! Dice an onion and caramelize it in a large pan. Cut a chicken breast into bite size pieces and shake in plastic bag of 1 tablespoon flour and a pinch of salt.  Remove onions from pan, add more oil and add the floured chicken.   Sear all sides of every piece then remove from pan.  A bit more oil and add the prawns.  A minute each side is enough, remove them from the pan.  The chicken and prawns will finish cooking in the sauce.

I added about a 1/4 cup of diced mixed peppers and seared them for a moment.  Next 3 tablespoons of curry powder and 1/4 tsp cayenne. Add enough oil to make a paste and cook briefly.  Add 1/4 cup chicken stock, more if it's still too thick.  Add 1/2 can pineapple pieces and 1/2 can coconut milk. Bring back to simmer and add frozen peas if you like them.  Simmer for a minute or two then add the onion, chicken and prawns back in. Add a little salt if needed. My sauce was a bit thin but boiling moisture off would turn the prawns to rubber, so I sprinkled a little instant blending flour over the curry and mixed it in. That did the trick.

Serve over basmati (or your favorite) rice.  Usually I make this with only chicken but the raw prawns were the end of a bag in the freezer, the pineapple and coconut milk were leftovers too for that matter. The meat could be turkey or pork if that's what you have in the fridge. In any case this dish is easy, fast and delicious.