Curried Chicken and Shrimp

"A light curry that goes well with noodles or rice."
photo by Ck2plz photo by Ck2plz
photo by Ck2plz
photo by Ck2plz photo by Ck2plz
Ready In:




  • Remove any bones or skin from the chicken breasts. Cut into 1 inch cubes. There should be about 3 cups chicken and 2 cups shrimp all together. Set aside.
  • Heat half the butter in a Dutch oven over medium heat and add onion and garlic. Cook about 1 or 2 minutes, then add celery. Cook another minute then season with curry powder and stir. Add the tomato paste; stir. Add banana and apple; stir. Add the broth and stir until liquid is well blended. Salt to taste and simmer 10 minutes.
  • Heat the remaining butter in a saucepan. Add the chicken. Season with salt and pepper. Cook about 2 to 3 minutes. Add shrimp and cook an additional 2 minutes, stirring.
  • Meanwhile, pour the curry mixture into the bowl of a food processor or blender and process until smooth. Can also be done with an immersion blender.
  • Pour the sauce over the chicken and shrimp, heat 2 minutes and serve.

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  1. I doubled the sauce but only put in three tablespoons of curry. Next time I will reduce it to 2 1/2 tablespoons. The sweetness from the apple and banana were great. The fruit adds to the flavor but does not overpower the dish. Three chicken breasts were used. I had frozen shrimp which were added in the last two minutes. ZWT7 Made for Count Dracula and His Hot Bites.


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