Chicken and Prawn Curry with Biryani, Poppadums and Mango Chutney - James Martin Chef

Ingredients

• 200ml thick greek yoghurt
• 1 lemon
• 4 chicken breasts, sliced into 6
• 400g raw prawns shelled and de veined
• 2 onions peeled and sliced
• 1 tbs veg oil
• 2 cloves of garlic, peeled and minced with 1tsp of salt
• 4cm ginger, peeled and minced
• 1 ½ tsp mild chilli powder
• 2 tsp garam masala
• 400g tinned tomatoes, chopped
• 100ml single cream
• 100g butter
• 2tbsp olive oil
• 1 onion, peeled and finely diced
• 2 cinnamon sticks
• 2 bay leaves
• 2tsp mild chilli powder
• 2tsp garam masala
• 1tsp fenugreek powder
• 1 small bunch coriander, chopped
• 200g rice basmati
• 400ml water
• 8 poppadums
• Veg oil for frying
• Mango Chutney
• Garnish with 2 sliced green chillies and a bunch of chopped coriander