Shrimp-And-Chicken Curry

1 hours Prep: 10 minutes Cook: 45 minutes

837 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	chicken broth
1	cup	clam juice
1	tablespoon	vegetable oil
3	each	italian sausages
1	medium	onion	finely diced
1 1/2	cups	long grain rice
2	each	jalapeno peppers
4	tablespoons	curry powder
1/2	teaspoon	saffron threads
1/2	teaspoon	coriander	ground
1/4	teaspoon	cumin	ground
2	pounds	chicken breasts
1	cup	coconut milk
12	each	shrimp
12	each	clams
12	each	mussels

Directions

PREHEAT OVEN TO 375 degrees F.

Combine chicken stock and clam juice in a small pan or pot.

Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and sauté to render some of their fat, about 5 to 10 minutes.

Pour off all but 2 tablespoons fat and return pan to stove.

Add the diced onions to the sausages and sauté, without browning or coloring, until translucent, about 5 minutes.

Add the rice and toss to coat with the fat.

Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin.

Place the chicken, skin-side up, on top of the rice.

Cover the casserole and bake.

After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered.

Bake for another 15 minutes or until the rice is tender and the shells have opened.

Sprinkle with the fresh dill.

Arrange on a platter or serve from the pan.

Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

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Nutrition Facts

Serving Size 300g

Amount per Serving

Calories 837 26% of calories from fat

	% Daily Value*
Total Fat 24.0g	38%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 225mg	75%
Sodium 807mg	34%
Total Carbohydrate 56.0g	19%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 93.0g	186%