Curried shrimp and chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6 oz chicken breast | |
| ¼ | cup | Butter |
| ½ | cup | Finely chopped onion |
| ¼ | teaspoon | Minced garlic |
| ½ | cup | Finely diced celery |
| 2 | tablespoons | Curry |
| 1 | tablespoon | Tomato paste |
| ½ | cup | Banana cut into 1/2-in cubes |
| 1 | cup | Peeled apple cut into 1/2-in |
| Cubes | ||
| 2 | cups | Chicken stock |
| Salt and pepper | ||
| 1 | pounds | Shrimp peeled and deveined |
Directions
1) Cut the chicken into 1-in cubes, set aside.
2) Heat half the butter in a small flameproof casserole and add the onion and garlic. Cook briefly, stirring, then add the celery. Cook, stirring, about 1 minute.
3) Sprinkle with the curry powder and stir. add the tomato paste and stir. Stir in the banana and apple, then add the stock and stir to blend. Add salt to taste. Bring to a boil and simmer about 10 minutes.
4) Heat the remaining butter in a skillet or saucepan and add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring occasionally, about 2-3 minutes. Add the shrimp and cook, stirring, about 2 minutes.
5) Pour the curry mixture into the container of a food processor.
process till smooth.
6) Pour the curry sauce over the chicken and shrimp. Bring to a boil and simmer about 2 minutes, stirring occasionally.
Submitted By VERNON PHIPPS On 09-13-95