Frankie Hardings Chicken Or Shrimp Curry Recipes

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SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

  • In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN AND SHRIMP



Chicken and Shrimp image

Elegant, easy and delicious.

Provided by MOLSON7

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 11

5 tablespoons olive oil, divided
1 (8 ounce) package sliced fresh mushrooms
1 onion, chopped
2 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1 ¼ teaspoons salt, divided
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
3 tablespoons all-purpose flour, divided
¼ cup dry white wine
1 ¼ cups water
ground black pepper to taste

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

FRANKIE HARDING'S CHICKEN OR SHRIMP CURRY



Frankie Harding's Chicken or Shrimp Curry image

Provided by Julia Reed

Categories     weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 30

3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and thinly sliced
1 rib celery, thinly sliced
3 to 4 tablespoons hot curry powder
1/2 teaspoon chili powder
3 tablespoons all-purpose flour
1 can (about 14 ounces) coconut milk
1/2 teaspoon salt
1/8 teaspoon ground mace
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 Rome or McIntosh apple, chopped
2 tablespoons currant jelly
2 tablespoons mango chutney, puréed in food processor or blender
1 1/2 pounds skinless, boneless chicken breasts, freshly poached in simmering stock until just cooked through (about 4 minutes) and cubed, or 1 1/2 pounds medium shrimp, steamed until just pink (about 3 minutes), peeled and deveined (reserve cooking broth
Heavy cream (optional)
Cooked white Basmati rice (allow 1 1/2 cups per person)
4 slices cooked bacon, crumbled
3 green onions, finely chopped
2 jalapeño peppers, seeded and minced
1 crisp apple (like Fuji), coarsely chopped
1 hard-boiled egg, white and yolk sieved separately
1/2 cup coarsely chopped cashews, peanuts or pistachios, toasted
1/2 cup mango chutney
1/2 cup shredded coconut, toasted
1/2 green bell pepper, finely chopped
1 banana, coarsely mashed (just before serving)

Steps:

  • To make the sauce: Melt butter in a 3-quart saucepan over medium-low heat. Add onion, carrot and celery and cook, stirring occasionally, until soft, about 5 minutes. Add curry and chili powders and cook, stirring, for 5 minutes. Whisk in flour, coconut milk and 1/3 cup water, raise heat to medium and whisk until just boiling. Whisk in salt, mace, allspice, nutmeg, cloves, cinnamon and then apple. Reduce heat to low, cover and simmer for 30 minutes. Push through a strainer with a metal spoon into a medium bowl, cover and refrigerate overnight.
  • When ready to serve, place the sauce in a saucepan and stir in currant jelly and chutney. Heat over medium heat until blended, whisking occasionally. Add chicken or shrimp, stir and cook until heated through, about 5 minutes. If mixture is too thick, thin with chicken or shrimp cooking liquid or heavy cream. Serve with the rice and the condiments in separate bowls.

CURRIED CHICKEN AND SHRIMP



Curried Chicken and Shrimp image

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

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

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

QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)



Quick Chicken and Shrimp Curry (Make-Ahead Option) image

This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!

Provided by Nif_H

Categories     Curries

Time 28m

Yield 8 cups

Number Of Ingredients 11

2 tablespoons butter
2 onions, thickly sliced
4 teaspoons hot indian curry paste
12 ounces frozen peeled shrimp (optional)
2 (14 ounce) cans coconut milk
2 tablespoons liquid honey
1 deli chicken
3 whole roasted red peppers, sliced into thick pieces
1/2 cup fresh coriander, chopped (I sub parsley)
1 cup frozen peas
1 lime

Steps:

  • Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
  • Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
  • Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
  • Make Ahead:.
  • Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.

Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4

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