Curried Chicken and Shrimp with Apricot Brown Rice
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
FOR RICE
- 1 cup medium grain brown rice
- 2 cups water
- 1⁄4 cup dried apricot, diced
- 2 teaspoons salt
-
FOR CURRY
- 1⁄2 lb jumbo shrimp, peeled and deveined
- 1 lb boneless chicken breast, cut into bite size pieces
- 1 teaspoon black pepper
- 4 teaspoons canola oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tablespoon gingerroot, minced
- 1 1⁄2 teaspoons Madras curry powder
- 1 1⁄2 cups chicken broth
- 1 teaspoon cornstarch
- 3⁄4 cup coconut milk
- 1 tablespoon cilantro, chopped (optional)
- bottled chutney sauce (Major Greys is great)
directions
- MAKE RICE: Place rice in fine strainer and rinse thoroughly.
- place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
- Bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
- Keep warm.
- FOR CURRY: Season shrimp and chicken with remaining salt and pepper.
- Heat half of the oil in large saute pan over medium high heat.
- Add chicken and shrimp and cook until brown on all sides.
- Cook in batches to keep from overcrowding the pan.
- Remove from pan and reserve.
- Add remaining oil to pan.
- Add onion and cook until tender, about 3 minutes.
- Add garlic and ginger, cook for 30 seconds.
- Stir in curry powder, cook 15 seconds.
- Stir in broth.
- Return chicken and shrimp to pan, simmer until broth begins to bubble, about 1 minute (if you use smaller shrimp than jumbo, you may need to return them to the pan further along in the simmering to keep the from overcooking).
- combine cornstarch and coconut milk in small bowl.
- Using a fork, whisk until mixture is smooth.
- Whisk coconut milk mixture into chicken.
- Return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
- Stir in cilantro.
- Serve curry over rice.
- Pass chutney sauce.
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RECIPE SUBMITTED BY
BoxOWine
United States
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had.
Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.