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!
In your food processor, pulse the onion, green pepper, ginger, fresh Cilantro, and garlic until all ingredients are finely chopped.
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.
Stir and sauté for 5 minutes.
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.
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.
