Chicken and Shrimp Curry |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 fryer, quartered | 3 cups water | 1/4 cup butter |
| 1 onion, diced | 1/4 cup flour | 2 T curry powder, or more to taste |
| 1/2 t salt | 1/4 t pepper | 1/4 t ground ginger |
| 1-1/2 cup coconut milk | 1/8 cup lime juice | 1/2 lb shrimp, cooked, peeled, and deveined |
| 1 cup pineapple chunks | ||
| 1 | Cook chicken. Save 3 cups chicken stock. Remove chicken meat from bones. Cut into bite-size pieces. Saute onion in butter in large casserole or Dutch oven until tender. Remove from heat. Stir in flour, curry, salt, pepper, and ginger. Gradually stir in chicken stock. Stir in coconut milk. |
| 2 | Cook over low heat, stirring constantly, until mixture thickens and bubbles 2 minutes. Add lime juice, chicken, shrimp, and pineapple. Heat thoroughly. Serve with chutney, green onions, peanuts, raisins, kumquats, shredded coconut as condiments. |