King Prawn Chasni Curry (Indian Takeaway Style)

Recreate a tangy Scottish Indian restaurant classic with this delicious sweet and sour king prawn chasni curry recipe!

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If you’re into tangy, sweet and sour curry sauces, chasni curry is the perfect dish for you. This recipe uses Indian restaurant style curry broth, as well as a combination of patia style ingredients, mint sauce, almonds and single cream to create a beautifully creamy curry sauce.

Ingredients For King Prawn Chasni Curry

This easy king prawn chasni curry recipe takes just minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of Indian restaurant style curry dishes. As in many takeaway kitchens, it works as a building block to curry sauces and makes it possible to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including mango, lemon juice and single cream to create a beautifully balanced and creamy curry sauce.

• Tomato Ketchup
• Mango Chutney
• Mint Sauce
• Fresh Lemon Juice or Lemon Dressing
• Beetroot Powder
• Curry Broth
• Garlic & Ginger Paste
• Dried Fenugreek Leaves
• Chilli Powder
• Tomato Puree
• Sea Salt
• Fresh Coriander
• Cooked King Prawns
• Ground Almonds
• Single Cream

How To Make Indian Restaurant Style King Prawn Chasni Curry

Making this king prawn chasni curry is so easy! And, with curry broth in the fridge or freezer, it takes just a few minutes too. First, a small amount of the curry broth is mixed with garlic & ginger paste, dried fenugreek leaves (also known as methi), chilli powder, tomato puree, sea salt and fresh coriander. The sauce is cooked out and more curry broth is added. Next, the cooked king prawns are added. Then, patia style ingredients are added for sweet and sour flavour. The king prawn chasni curry is finished with ground almonds and single cream.

Step 1: Make Chasni Paste

In a wok or large frying pan, add 80 ml curry broth. Add 1 teaspoon garlic & ginger paste, 1 teaspoon dried fenugreek leaves, 1/4 teaspoon mild chilli powder, 1 teaspoon tomato puree, Pinch sea salt and 1 small handful fresh coriander leaves. Mix well and cook over medium-high heat until the sauce begins to simmer. Reduce the heat to medium and simmer for 1 minute. Add another 80 ml curry broth and 8-9 pieces cooked chicken breast, mix well and simmer for another 2-3 minutes. Add remaining 80 ml curry broth, mix well and simmer for 1 minute.

Step 2: Begin Chasni Curry

Add 2 tablespoons tomato ketchup, 1 tablespoon mango chutney and 2 teaspoons fresh lemon juice or lemon dressing. Mix well and simmer for another 30 seconds. Combine 1/2 teaspoon beetroot powder and 1 tablespoon water in small bowl, add to sauce and mix well once more.

Step 3: Simmer Chasni Curry

Add 9 cooked king prawns and the remaining 80 millilitres curry broth. Add the prepared chasni mix, 1 teaspoon ground almonds and 100 millilitres single cream. Mix well and simmer for 2-3 minutes, stirring occasionally.

Step 4: Serve

Transfer king prawn chasni curry to a serving bowl and finish with a touch more fresh coriander. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style King Prawn Chasni Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the chasni curry sauce becomes thick too quickly (or if you like more chasni sauce to mop up with plain chapatis), you can add a few tablespoons of water while the sauce is simmering.

I hope you’ll try this Indian takeaway style king prawn chasni curry recipe. If you do, let me know in the comments how it went!

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King Prawn Chasni Curry Recipe FAQ

What is curry broth?
Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into madras, korma, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use tandoori king prawns to make tandoori king prawn chasni curry instead?
You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style tandoori king prawn chasni curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

Can I use red food colouring instead of beetroot powder to add colour to curry sauce?
Indian restaurant kitchens often use food colouring to make dishes vibrant and colourful. Absolutely, you can use a touch of powdered red food colouring in this recipe instead if you prefer. But, I love beetroot powder for natural colour and sweetness. It doesn’t taste like beetroot in the finished curry!

What can I serve with king prawn chasni curry?
This creamy sweet & sour curry is delicious with basmati rice and plain chapati.

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Do you like this Indian takeaway style king prawn chasni curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Glasgow takeaway style pakora, poppadoms, curry, rice and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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