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Shrimp-And-Chicken Curry

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup chicken broth
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1 cup clam juice
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1 tablespoon vegetable oil
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3 each italian sausage
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1 medium onions
finely diced
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1 ½ cups long grain rice
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2 each jalapeño pepper
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4 tablespoons curry powder
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½ teaspoon saffron threads
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½ teaspoon coriander
ground
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¼ teaspoon cumin
ground
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2 pounds chicken breasts
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1 cup coconut milk
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12 each shrimp
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12 each clams
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12 each mussels
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Ingredients

Amount Measure Ingredient Features
237 ml chicken broth
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237 ml clam juice
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15 ml vegetable oil
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3 each italian sausage
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1 medium onions
finely diced
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355 ml long grain rice
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2 each jalapeño pepper
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6E+1 ml curry powder
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2.5 ml saffron threads
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2.5 ml coriander
ground
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1.3 ml cumin
ground
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907.2 g chicken breasts
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237 ml coconut milk
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12 each shrimp
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12 each clams
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12 each mussels
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Directions

PREHEAT OVEN TO 375℉ (190℃).

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 83726% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 225mg 75%
Sodium 807mg 34%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 9%
Sugars g
Protein 186g
Vitamin A 12% Vitamin C 42%
Calcium 12% Iron 98%
* based on a 2,000 calorie diet How is this calculated?
 

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