Shrimp-And-Chicken Curry

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Shrimp-And-Chicken Curry Ingredients

1 c Chicken stock	2 tb Chopped fresh dill; -=OR=-
1 c Clam juice	1 tb -Dried dill
1 tb Vegetable oil	2 lb Chicken breast meat
3 Italian sausages	1 c Unsweetened coconut milk
1 md Onion; finely diced	12 Jumbo shrimp
1 1/2 c Uncooked long grain rice	12 Clams
2 Jalapeno peppers	12 Mussels
4 tb Curry powder	CONDIMENTS
1/2 ts Thread saffron	Lemon pickle, optional
1/2 ts Ground coriander	Garlic pickle, optional
1/4 ts Fennel seeds	Mustard Seeds, optional
1/4 ts Ground cumin	Papaya Chutney, optional

Instructions for Shrimp-And-Chicken Curry

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Uncategorized

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