• May 28, 2020

Indian Chicken and Jumbo Shrimp Curry

Indian Chicken and Jumbo Shrimp Curry

Indian Chicken and Jumbo Shrimp Curry 1024 963 Cooking Aboard with Jill

This Indian chicken and jumbo shrimp curry is delicious. Curry itself is considered to be a sauce that is combined with different types of meat, fish and/or vegetables. I learned to like curry when my college girlfriend Lori and I were studying at the University of London. Our host mother taught us how to make Indian dishes such as this and Naan bread. What is really the best news is that, despite the heavy cream, curry is very good for you!

 1 onion, roughly chopped
 1 large Green pepper, roughly chopped
 1-inch cube fresh ginger, roughly chopped
 4 cloves fresh garlic
 ½ cup Cilantro with leaves and stems
 3 tablespoons clarified butter or Ghee
 2 teaspoons ground turmeric
 2 teaspoons ground cumin
 1 teaspoon salt
 1 tablespoon curry powder *
 1 teaspoon ground coriander
 Pinch of cayenne pepper
 2 tablespoons tomato paste
 1 pound skinless and boneless chicken thighs (cut into 1-inch cubes)
 1-pound jumbo shrimp thawed (tails off, shelled and deveined)
 1 cup heavy cream (or coconut cream)
 1 can chilled pineapple cubes (or fresh)
 Steamed rice or cauliflower rice
1

2

In your food processor, pulse the onion, green pepper, ginger, fresh Cilantro, and garlic until all ingredients are finely chopped.

3

Place the mixture in a sauté pan with the clarified butter. Sauté on low heat for 10 minutes stirring occasionally. Add the turmeric, salt, cumin, cayenne, coriander, and curry powder.

4

Stir and sauté for 5 minutes.

5

Add the tomato paste and stir for 2 minutes. Add the chicken into the mixture and raise heat to medium. Cook the chicken stirring occasionally for 10 minutes.

6

Add the jumbo shrimp and cream to the pan and simmer covered for 30 minutes on low heat. Stir occasionally. Prepare steamed rice or sautéed cauliflower rice. Serve the curry over the rice and add some chilled pineapple to the plate. Serves 4-6 people.

*Curry powder should be a mixture of coriander, turmeric, dry yellow mustard, cumin, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.

Ingredients

 1 onion, roughly chopped
 1 large Green pepper, roughly chopped
 1-inch cube fresh ginger, roughly chopped
 4 cloves fresh garlic
 ½ cup Cilantro with leaves and stems
 3 tablespoons clarified butter or Ghee
 2 teaspoons ground turmeric
 2 teaspoons ground cumin
 1 teaspoon salt
 1 tablespoon curry powder *
 1 teaspoon ground coriander
 Pinch of cayenne pepper
 2 tablespoons tomato paste
 1 pound skinless and boneless chicken thighs (cut into 1-inch cubes)
 1-pound jumbo shrimp thawed (tails off, shelled and deveined)
 1 cup heavy cream (or coconut cream)
 1 can chilled pineapple cubes (or fresh)
 Steamed rice or cauliflower rice

Directions

1

2

In your food processor, pulse the onion, green pepper, ginger, fresh Cilantro, and garlic until all ingredients are finely chopped.

3

Place the mixture in a sauté pan with the clarified butter. Sauté on low heat for 10 minutes stirring occasionally. Add the turmeric, salt, cumin, cayenne, coriander, and curry powder.

4

Stir and sauté for 5 minutes.

5

Add the tomato paste and stir for 2 minutes. Add the chicken into the mixture and raise heat to medium. Cook the chicken stirring occasionally for 10 minutes.

6

Add the jumbo shrimp and cream to the pan and simmer covered for 30 minutes on low heat. Stir occasionally. Prepare steamed rice or sautéed cauliflower rice. Serve the curry over the rice and add some chilled pineapple to the plate. Serves 4-6 people.

*Curry powder should be a mixture of coriander, turmeric, dry yellow mustard, cumin, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves.

Indian Chicken and Jumbo Shrimp Curry

    Translate »