Ingredients for Curried Chicken And Shrimp
- 1 lb shrimp, peeled and deveined
- 2 boneless, skinless chicken breasts (about 1 lb), cut into 1-inch cubes
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped
- Garlic Clove
- 1 stalk celery, chopped
- 2 tablespoons curry powder (adjust to taste)
- 2 tablespoons tomato paste
- 1 ripe banana, mashed
- 1 medium apple (such as Granny Smith), peeled, cored, and diced
- Chicken Broth
- Salt & Freshly Ground Black Pepper
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How to Make Curried Chicken And Shrimp
- Cut chicken breasts into 1-inch cubes. Set aside.
- Peel and devein shrimp. Set aside.
- Heat 2 tablespoons of butter in a Dutch oven over medium heat. Add chopped onion and cook for 1-2 minutes until softened.
- Add minced garlic and chopped celery. Cook for another minute, stirring frequently.
- Stir in curry powder and cook for 30 seconds until fragrant.
- Add tomato paste and stir to combine. Cook for 1 minute.
- Add mashed banana and diced apple. Stir well to combine.
- Pour in chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
- Season with salt and pepper to taste.
- While the curry simmers, heat the remaining 2 tablespoons of butter in a separate saucepan over medium heat.
- Add cubed chicken and season with salt and pepper. Cook for 2-3 minutes until lightly browned.
- Add shrimp to the saucepan and cook for an additional 2 minutes, or until pink and opaque, stirring occasionally.
- Meanwhile, carefully pour the curry mixture into a blender or use an immersion blender to puree until smooth.
- Pour the smooth curry sauce over the cooked chicken and shrimp. Heat for 2 minutes to combine the flavors.
- Serve hot over rice or noodles. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
30g
Fat
61g
Carbs
5g
