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Shrimp and chicken curry
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| Artist: |
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| Categories: |
Chicken, Curries, Hot & Spicy, Poultry, Seafood, Shrimp |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Chicken stock | | | -OR low-sodium chicken broth | | 1
| cup | Clam juice | | 1
| tbsp | Vegetable oil | | 3
| | Italian sausages | | | - cut into 1-in slices | | 1
| med | Onion, finely diced | | 1 1/2
| cup | Uncooked long grain rice | | 2
| | Jalapeno peppers | | | - seeded and finely minced | | 4
| tbsp | Curry powder | | 1/2
| tsp | Thread saffron | | 1/2
| tsp | Ground coriander | | 1/4
| tsp | Fennel seeds | | 1/4
| tsp | Ground cumin | | 2
| tbsp | Chopped fresh dill, -=OR=- | | 1
| tbsp | -Dried dill | | 2
| lbs | Chicken breast meat | | | - cut into 6 pieces | | 1
| cup | Unsweetened coconut milk | | | -Canned or Fresh | | | - (if unavailable, use | | | - all stock) | | 12
| | Jumbo shrimp | | | - peeled and deveined | | 12
| | Clams | | 12
| | Mussels | | | CONDIMENTS | | | Lemon pickle, optional | | | Garlic pickle, optional | | | Mustard Seeds, optional | | | Papaya Chutney, optional | | | -(See RECIPE) |
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Procedures:
| 1 | Preheat oven to 375°F. | | 2 | Combine chicken stock and clam juice in a small pan or pot. | | 3 | Cover and bring to a boil over high heat. | | 4 | In a dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. | | 5 | Pour off all but 2 tablespoons fat and return pan to stove. | | 6 | Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. | | 7 | Add the rice and toss to coat with the fat. | | 8 | Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. | | 9 | (if using dried dill, add it now). | | 10 | Place the chicken, skin-side up, on top of the rice. | | 11 | Cover the casserole and bake. | | 12 | After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. | | 13 | Bake for another 15 minutes or until the rice is tender and the shells have opened. | | 14 | Sprinkle with the fresh dill. | | 15 | Arrange on a platter or serve from the pan. | | 16 | Offer indian condiments such as lemon pickle, garlic pickle or papaya chutney. | | 17 | Michael roberts - prodigy guest chefs cookbook |
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