Chimans Prawn Curry Spice Blend


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This recipe has a delicious sweetness as it incorporates apples and sultanas in a yoghurt and almond based sauce. A very popular dish and a great treat for visiting friends!

How to make Chimans Prawn Curry Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker  if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.


Chimans Prawn Curry Authentic Indian Spice Blend

  •  150g butter or ghee
  • 4 cloves garlic, crushed
  • 2 medium red onions, finely chopped
  • Chimans Prawn Curry Spice Blend
  • 150ml natural yogurt
  • 75ml oz water
  • 25g ground almonds
  • 1 desert apple, chopped
  • 60g sultanas
  • 450g peeled prawns
  • 1 lemon
  • Fresh coriander to garnish



  1.  Melt butter/ghee over gentle heat in the inner pot.
  2. Add garlic and onions, fry until soft.
  3. Add Chiman’s prawn spice mix and fry for 30 seconds.
  4. Beat the yogurt and water to a smooth paste
  5. Add the paste, apple and sultanas and bring to the boil.
  6. Turn off the heat and add the prawns.
  7. Put the inner pot into the insulated outer container and shut the lid
  8. Cook without power for a minimum of 1 hour.
  9. Sprinkle with lemon juice and serve garnished with freshly chopped coriander and lemon twists.

Serve with Chiman’s Aloo Gobi, basmati rice and a green salad for a complete meal.



  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



Coriander, Sea Salt, Sugar, Ginger, Chillies, Garam Masala, Cardamom



Chiman's Spices, Chiman's Fish Spice Blends, Chiman's Mild Curries

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