CHICKEN AND SHRIMP CURRY RECIPE
Chicken and Shrimp Curry that's way better than takeout. It's so good you'll be making it twice a week!
Provided by Christina Lane
Categories Dinners
Time 35m
Number Of Ingredients 14
Steps:
- First, chop the chicken into bite-size pieces. Next, heat 1 tablespoon of the butter and the oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the chicken and cook completely. Remove the chicken from the pan, and return the skillet to the heat. Add the shrimp, and cook for 3-4 minutes, do not overcook. Remove from the pan and add to the chicken. While the meat cooks, chop the asparagus (discard the woody bottom stems), dice the Portobello (remove the gills), and dice the jalapeño (decide how hot you want the curry by removing the seeds or not). Add the remaining tablespoon of butter to the pan, and then add the asparagus, Portobello, and jalapeño. Sauté for 1 minute, then sprinkle in the ginger and curry powder. Sauté while stirring frequently until fragrant, about 3 minutes. You are heating and releasing the flavors of the curry powder. Don't rush it. Next, add the milk, chicken broth, and ketchup. Stir to combine, and then let the mixture come to a simmer and thicken, about 5 minutes. Serve over hot white rice.
Nutrition Facts : Calories 467 calories, Fat 26 g, Carbohydrate 7 g, Fiber 0 g, Protein 35 g, SaturatedFat 3 g, Sodium 794 mg, Sugar 3 g
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
CURRIED CHICKEN AND SHRIMP
Make and share this Curried Chicken and Shrimp recipe from Food.com.
Provided by threeovens
Categories Curries
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.
Nutrition Facts : Calories 605.7, Fat 30.5, SaturatedFat 12.3, Cholesterol 378.5, Sodium 1699.3, Carbohydrate 15.7, Fiber 3, Sugar 7.6, Protein 65.1
CURRIED BAKED SHRIMP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
- Layer shrimp in the bottom of the prepared pan.
- Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
- Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN AND SHRIMP
Elegant, easy and delicious.
Provided by MOLSON7
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
- Add another 2 tablespoons oil to skillet. Saute onion, garlic and shrimp until opaque. Remove from skillet and add to mushrooms.
- In a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. Dredge chicken in flour to coat. Add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. Add chicken to mushroom/shrimp mixture.
- Heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. Cook about 30 seconds, stirring constantly, until brown. Stir in wine, 1/2 teaspoon salt and water. Boil for 1 minute.
- Reduce heat to medium low and return shrimp and chicken mixture to skillet. Simmer for about 10 minutes, season with pepper and serve.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 22.9 g, Cholesterol 143.2 mg, Fat 15 g, Fiber 0.4 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 651 mg, Sugar 1 g
CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
Provided by Baby Kato
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
QUICK SHRIMP CURRY
I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.
Nutrition Facts : Calories 239 calories, Fat 13g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 544mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
CURRIED SHRIMP
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put water on to boil for potatoes in covered pot.
- Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
- Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
- When onions begin to soften add peas and break up.
- When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
- Chop mint or fresh coriander.
- Serve shrimp mixture with sprinkling of mint or coriander.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 19 grams, Fiber 14 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 922 milligrams, Sugar 26 grams, TransFat 0 grams
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