800g large caliber shrimp kernels ,
500g chicken cubes
15oml of coconut milk (purchase)
1 large onion
chopped garlic, ginger
100g peeled tomatoes
2 tablespoons vegetable oil soup (just because the curry not to do with oil)
2 tablespoons curry powder (go mine from india shop)
1 tsp turmeric
1 fresh chilli (optional if you like your curry and spicy)
Add the chicken cook over low heat 20 minutes.
Then add the shrimp cook over low heat 7 more minutes.
Serve with cooked basmati rice and pitta bread garlic and parsley.
Thank you, hope you enjoy and good appetite!