Shrimp-And-Chicken Curry

Name: Shrimp-And-Chicken Curry
Total time: P1H
Yield: 6
Cuisine: Indian
Ingredients: chicken broth; clam juice; vegetable oil; italian sausage; onions; long grain rice; jalapeño pepper; curry powder; saffron threads; coriander; cumin; chicken breasts; coconut milk; shrimp; clams; mussels

Yield

6 servings

Prep

10 min

Cook

45 min

Ready

1 hrs

Trans-fat Free

Ingredients

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

Ingredients

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

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.