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Curried Chicken And Shrimp With Apricot Brown Rice Recipe

A vibrant explosion of flavor! This incredible Curried Chicken and Shrimp dish, served over fragrant apricot brown rice, is a guaranteed crowd-pleaser. Forget bland curry – this recipe delivers a harmonious blend of sweet apricots, savory chicken and shrimp, and aromatic curry spices. Easy to follow instructions and stunning results make this the perfect weeknight meal or impressive dinner party centerpiece.

Prep Time 20 mins
Cook Time 60 mins
Calories 579.9 kcal
Protein 76g
Rating 5.0 (1 Reviews)
Curried Chicken And Shrimp With Apricot Brown Rice 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried Chicken And Shrimp With Apricot Brown Rice

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How to Make Curried Chicken And Shrimp With Apricot Brown Rice

  1. Rinse 1 cup brown rice in a fine-mesh strainer until the water runs clear.
  2. In a small saucepan, combine the rinsed rice, 2 cups water, 1/2 cup dried apricots (chopped), and 1/3 teaspoon salt. Bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and simmer for 40 minutes, or until the rice is tender and the liquid is absorbed.
  4. Keep the rice warm while you prepare the curry.
  5. Season 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces) and 1 lb shrimp (peeled and deveined) with 2/3 teaspoon salt and 1/4 teaspoon black pepper.
  6. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and shrimp in batches, ensuring not to overcrowd the pan. Cook until browned on all sides.
  7. Remove the chicken and shrimp from the skillet and set aside.
  8. Add 1 tablespoon oil to the skillet. Add 1 medium onion (chopped) and cook until softened, about 3 minutes.
  9. Add 2 cloves garlic (minced) and 1 inch ginger (grated) and cook for 30 seconds.
  10. Stir in 2 tablespoons curry powder and cook for 15 seconds.
  11. Pour in 1 cup chicken broth.
  12. Return the chicken and shrimp to the skillet. Simmer until the broth begins to bubble, about 1 minute.
  13. In a small bowl, whisk together 2 tablespoons cornstarch and 1 can (13.5 oz) full-fat coconut milk until smooth.
  14. Gradually whisk the coconut milk mixture into the skillet, stirring constantly until the sauce thickens, about 5 minutes.
  15. Stir in 1/4 cup chopped fresh cilantro.
  16. Serve the curry over the apricot brown rice. Serve with chutney sauce (optional).

Nutrition Information (Approximate per serving)

Sodium

77 g

Sugar

23g

Fat

59g

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry Rice Seafood Asian Thai Easy Dinner Party Shrimp Chicken Stove Top Dietary Low Calorie Comfort Food Low Carb Low In Something Meat Pasta Rice And Grains Brown Rice Medium Grain Rice Shellfish Taste Mood Equipment