Marinate the chicken and prawns (separately) in all the peri-peri sauce, crushed garlic and ginger, cumin, fennel, turmeric, curry powder and oil for at least 1 hour.
Braise the chicken and prawns, one after the other in a large saucepan in hot oil, checking the seasoning.
Remove from the pan and keep warm.
In the same pan, sautè the onion in the melted butter until soft.
Add curry paste, ginger preserve, apricots, honey, saffron, coconut milk, cream and KNORR Chicken Stock Pot Allow to simmer and thicken.
Add the chicken and prawns.
Allow to heat through, check seasoning and garnish with coriander.
Served with basmati rice, sambals, roti and poppadums.
BETTER FOR YOU TIPS : Ensure you trim off any excess, visibile fat from your pork before cooking.