Chicken, Prawn And Mango Curry

Buckled up in the backseat, the journey would be a long one, or so it would seem to me as a child. I used to look forward to these visits down to my Grandfather’s house. He lived by the sea in a little town called Killough, near Downpatrick, where my Mother grew up. Over the years I’ve heard many stories from her youth and the places associated with them. I know the steep path she and her Sister used to climb to visit my Great-granny. I know the street where my Dad first clocked eyes at my Mum crossing the road to go to the cinema where she worked (41 years on and it’s still there) and of course, where Saint Patrick is buried. My Grandfather used to be a Fisherman and the one memory that stands out to me is eating the fresh prawns that he had caught. I’ve always loved prawns from then and anytime I cook with them, I’m taken back to that little seaside town.

This recipe is a take on the one Mum used to make, when we returned with a huge bag full of prawns. We were used to eating a diverse range of foods and although my Dad was the real cook in the family, Mum’s dinners where always great and much better than she thought! I really miss Mum’s food (she does zero cooking now) that’s why I often try to re-create her meals. Chicken and prawn curry was our introduction to Indian food: very mild but full of flavour. Mum used chicken stock but I’ve replaced that with coconut milk. Having recently peeled, chopped and frozen mango that was going too soft and I didn’t want to waste it, I added it in too. I love mangoes in smoothies and now in curries!