Shrimp And Chicken Curry

This vibrant curry combines the heartiness of chicken with the delicate sweetness of fresh seafood, creating a complex and satisfying meal. Aromatics like saffron, cumin, and fennel bloom in oil before being enriched with coconut milk and chicken stock, building a deep, golden sauce. The addition of clams and mussels adds a briny oceanic note that balances the warmth of the curry powder. Perfect for a cozy weeknight dinner or a special gathering, this dish brings restaurant-quality flavor to your home table with ease.

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 450

Description

This vibrant curry combines the heartiness of chicken with the delicate sweetness of fresh seafood, creating a complex and satisfying meal. Aromatics like saffron, cumin, and fennel bloom in oil before being enriched with coconut milk and chicken stock, building a deep, golden sauce. The addition of clams and mussels adds a briny oceanic note that balances the warmth of the curry powder. Perfect for a cozy weeknight dinner or a special gathering, this dish brings restaurant-quality flavor to your home table with ease.

Directions

1
Rinse the clams and mussels thoroughly under cold water; discard any that are open and do not close when tapped.
2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3
Add the chicken pieces and sear until browned on all sides, about 4-5 minutes per side. Remove chicken and set aside.
4
In the same pot, add the diced onion and minced jalapenos. Sauté until the onions are soft and translucent, about 5 minutes.
5
Stir in the curry powder, coriander, fennel seeds, cumin, and saffron. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
6
Pour in the chicken stock and clam juice, scraping up any browned bits from the bottom of the pot.
7
Return the chicken to the pot and bring the liquid to a simmer. Cover and cook for 15 minutes.
8
Add the clams, mussels, and shrimp to the pot. Cover and cook for 5-7 minutes, or until the shellfish have opened and shrimp are pink and opaque.
9
Stir in the coconut milk and fresh dill. Simmer uncovered for 2-3 minutes to allow flavors to meld.
10
Meanwhile, prepare the long grain rice according to package instructions.
11
Discard any clams or mussels that did not open. Serve the curry hot over the prepared rice.

Nutrition Facts

Servings 6 pies

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 6g30%
Cholesterol 150mg50%
Sodium 600mg25%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
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/