Shrimp-And-Chicken Curry

This robust Shrimp-and-Chicken Curry is a one-pot wonder that delivers complex, aromatic flavors with every bite. The dish balances the savory depth of chicken thighs with the sweet brininess of jumbo shrimp, clams, and mussels, all simmered in a creamy coconut milk base infused with curry powder, saffron, and fresh dill. The addition of long-grain rice creates a comforting, hearty meal that soaks up the delicious sauce. Perfect for a weeknight dinner that feels special or a casual gathering with friends, this recipe brings the warmth of Indian spices to your table without requiring hours of preparation. It&# 226;ÂÂs a satisfying, protein-packed feast that highlights the harmony between land and sea ingredients.

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 550

Description

This robust Shrimp-and-Chicken Curry is a one-pot wonder that delivers complex, aromatic flavors with every bite. The dish balances the savory depth of chicken thighs with the sweet brininess of jumbo shrimp, clams, and mussels, all simmered in a creamy coconut milk base infused with curry powder, saffron, and fresh dill. The addition of long-grain rice creates a comforting, hearty meal that soaks up the delicious sauce. Perfect for a weeknight dinner that feels special or a casual gathering with friends, this recipe brings the warmth of Indian spices to your table without requiring hours of preparation. It&# 226;ÂÂs a satisfying, protein-packed feast that highlights the harmony between land and sea ingredients.

Directions

1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add the Italian sausage slices and brown them on all sides, then remove from the pot and set aside.
3
In the same pot, add the diced onion and minced jalapeno peppers; sauté until softened and translucent, about 5 minutes.
4
Stir in the curry powder, saffron, coriander, fennel seeds, and cumin, cooking for 1 minute until fragrant.
5
Add the uncooked rice and stir to coat it in the spice mixture.
6
Pour in the chicken stock and coconut milk, stirring well to combine.
7
Add the chicken pieces and the cooked sausage back into the pot.
8
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
9
Gently add the shrimp, clams, and mussels to the pot.
10
Cover and continue to simmer for 10-12 minutes, or until the rice is tender, shrimp are pink, and shellfish have opened.
11
Discard any shellfish that have not opened.
12
Stir in the chopped fresh dill just before serving.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 550kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 8g40%
Cholesterol 180mg60%
Sodium 650mg28%
Total Carbohydrate 55g19%
Dietary Fiber 3g12%
Sugars 4g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-and-chicken-curry-2/