Curried Chicken and Shrimp |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A light curry that goes well with noodles or rice. Ingredients:
1 lb shrimp, peeled and deveined |
1 1/2 lbs chicken breasts |
4 tablespoons butter |
1/2 cup onion, chopped |
1/4 teaspoon garlic clove, minced |
1/2 cup celery, minced |
2 tablespoons curry powder |
1 tablespoon tomato paste |
1/2 cup banana, cut into 1/2 inch pieces |
1 cup apple, cut into 1/2 inch cubes |
2 cups chicken broth |
salt & freshly ground black pepper |
Directions:
1. Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
2. Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
3. Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
4. Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
5. Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.
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