CURRIED CHICKEN AND SHRIMP
Make and share this Curried Chicken and Shrimp recipe from Food.com.
Provided by threeovens
Categories Curries
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
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, Fat 30.5, SaturatedFat 12.3, Cholesterol 378.5, Sodium 1699.3, Carbohydrate 15.7, Fiber 3, Sugar 7.6, Protein 65.1
QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)
This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!
Provided by Nif_H
Categories Curries
Time 28m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
- Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
- Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
- Make Ahead:.
- Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.
Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4
CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
Provided by Baby Kato
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY
Provided by Julia Reed
Categories weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 30
Steps:
- To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
- When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.
CHICKEN AND SHRIMP
Elegant, easy and delicious.
Provided by MOLSON7
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
- Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
- In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
- Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
- Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g
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