Chicken and Shrimp Curry that's way better than takeout. It's so good you'll be making it twice a week!
Maybe you’ve wanted to try making your own curry at home, but are fearful that it calls for too many strange ingredients. How many stores will you have to go to find all the ingredients? What if you buy six containers of spices that you only use once?
Worse, what if you find out you don’t like curry after cooking it yourself? Then, what are you supposed to do with those spice containers and otherwise funky ingredients?
Today, you are taking Curry 101 class with me. This curry recipe is easy to make, and only calls for one ingredient that you may not have in your pantry already, and that’s simply a jar of curry powder. That’s it.
With this recipe, you don’t have to search multiple stores for hard to find ingredients. Everything is simple, easy to find, and you most likely already have it on hand. This curry is also adaptable. Don’t like asparagus? No problem, substitute broccoli or your other favorite green vegetable.
If you would prefer a different mix of meats, adjust it to your heart’s content. Also, using just one type of meat is totally acceptable, too. I keep a bag of frozen shrimp in the freezer for curry cravings. Today, I had an extra chicken breast, so into the curry pot it went!
Before we go any further, I should mention that this curry isn’t exactly 100% authentic. I mean, it calls for ketchup. I know, I know. But I promise the sweet, salty tangy ketchup is great in this curry. If a can of coconut milk is too exotic for you, substitute regular milk. I actually prefer it with regular milk.
So, put on a pot of rice to cook, and by the time it’s done, you’ll have this curry to pour on top!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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