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SHRIMP AND CHICKEN CURRY

Category:    Shrimp, Chicken, Spicy, Hot, Curry
Yield: 6 servings
 
      1 c  Chicken stock                     1/4 ts Ground cumin
           -OR low-sodium chicken broth        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                         - cut into 6 pieces
           - cut into 1-in slices              1 c  Unsweetened coconut milk
      1 md Onion; finely diced                      -Canned or Fresh
  1 1/2 c  Uncooked long grain rice                 - (if unavailable, use
      2    Jalapeno peppers                         - all stock)
           - seeded and finely minced         12    Jumbo shrimp
      4 tb Curry powder                             - peeled and deveined
    1/2 ts Thread saffron                     12    Clams
    1/2 ts Ground coriander                   12    Mussels
    1/4 ts Fennel seeds                  

---------------------------------CONDIMENTS---------------------------------
           Lemon pickle, optional                   Papaya Chutney, optional
           Garlic pickle, optional                  -(See RECIPE)
           Mustard Seeds, optional        
 
  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.
  

 

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