For the curry, cut the chicken breasts crossways into 3mm/1/8in thick slices. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat. Carefully open the can of coconut milk ...
Prawns are cooked in tamarind, coconut, chillies to make a lip smacking curry. With a host of spices and herbs such as red chilli, turmeric, cumin seeds, mustard seeds simmered in thick coconut milk ...
Dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper.