Chicken and Shrimp Curry Recipe
Chicken and Shrimp Curry that's way better than takeout. It's so good you'll be making it twice a week!
Ingredients
- 1 medium Chicken Breast
- 2 tablespoons Butter Divided
- 1 tablespoon Vegetable Oil Or canola oil
- 1 tablespoon All-Purpose Flour
- 10-15 large Shrimp 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
Instructions
- 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.
- 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).
- 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.
- 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.
- Serve over hot white rice.