Chicken and Shrimp Curry Recipe - Food Fanatic
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Chicken and Shrimp Curry Recipe

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    2 Servings

Ingredients

  • 1 medium Chicken Breast
  • 2 tablespoons Butter, Divided
  • 1 tablespoon Vegetable Oil, Or canola oil
  • 1 tablespoon All-Purpose Flour
  • 10-15 large Shrimps, Raw and cleaned
  • 10 medium spear Asparagus
  • 1 small Portobello Mushroom, Or a handful of creminis
  • 1 jalapeños Jalapeño, Medium
  • 1 teaspoon Fresh Ginger, Grated (dried is fine, use 1/2 teaspoon)
  • 1 teaspoon Curry Powder, Hot or regular
  • 1/2 cup Milk, Or coconut milk
  • 1/2 cup Chicken Broth
  • 3 tablespoons Ketchup
  • Rice, Hot and cooked, for serving

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Serve over hot white rice.
Chicken and shrimp curry photo