CURRY SHRIMP AND CHICKEN RECIPE RECIPES

CURRIED CHICKEN AND SHRIMP RECIPE - FOOD.COM

Curried Chicken and Shrimp Recipe - Food.com image

Make and share this Curried Chicken and Shrimp recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb shrimp, peeled and deveined
1 1/2 lbs chicken breasts
4 tablespoons butter
1/2 cup onion, chopped
1/4 teaspoon garlic clove, minced
1/2 cup celery, minced
2 tablespoons curry powder
1 tablespoon tomato paste
1/2 cup banana, cut into 1/2 inch pieces
1 cup apple, cut into 1/2 inch cubes
2 cups chicken broth
salt & freshly ground black pepper

Steps:

Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.

Nutrition Facts : Calories 605.7, FatContent 30.5, SaturatedFatContent 12.3, CholesterolContent 378.5, SodiumContent 1699.3, CarbohydrateContent 15.7, FiberContent 3, SugarContent 7.6, ProteinContent 65.1

CHICKEN AND SHRIMP CURRY RECIPE - FOOD FANATIC

Chicken and Shrimp Curry Recipe - Food Fanatic image

Chicken and Shrimp Curry that's way better than takeout. It's so good you'll be making it twice a week!

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 14

Ingredients

1 medium chicken breast
2 tablespoons butter, divided
1 tablespoon vegetable oil, or canola oil
1 tablespoon all-purpose flour
10-15 large shrimps, raw and cleaned
10 medium spear asparagus
1 small portobello mushroom, or a handful of creminis
1 jalapeños jalapeño, medium
1 teaspoon fresh ginger, grated (dried is fine, use 1/2 teaspoon)
1 teaspoon curry powder, hot or regular
1/2 cup milk, or coconut milk
1/2 cup chicken broth
3 tablespoons ketchup
rice, hot and cooked, for serving

Steps:

First, chop the chicken into bite-size pieces. Next, heat 1 tablespoon of the butter and the oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the chicken and cook completely. Remove the chicken from the pan, and return the skillet to the heat. Add the shrimp, and cook for 3-4 minutes, do not overcook. Remove from the pan and add to the chicken. While the meat cooks, chop the asparagus (discard the woody bottom stems), dice the Portobello (remove the gills), and dice the jalapeño (decide how hot you want the curry by removing the seeds or not). Add the remaining tablespoon of butter to the pan, and then add the asparagus, Portobello, and jalapeño. Sauté for 1 minute, then sprinkle in the ginger and curry powder. Sauté while stirring frequently until fragrant, about 3 minutes. You are heating and releasing the flavors of the curry powder. Don’t rush it. Next, add the milk, chicken broth, and ketchup. Stir to combine, and then let the mixture come to a simmer and thicken, about 5 minutes. Serve over hot white rice.

Nutrition Facts : ServingSize , Calories 467 calories, FatContent 26 g, CarbohydrateContent 7 g, FiberContent 0 g, ProteinContent 35 g, SaturatedFatContent 3 g, SodiumContent 794 mg, SugarContent 3 g

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