Because in the end will people remember how many blog posts you created, how often to post a blog or will they remember that you were a blogger! Low and slow does it, but when it’s cold who really has time for that right? I have been craving curry for the longest, so when in doubt you make curry. A warm and comforting dish to take the mind off of this randomly cold weather in New York lately.

What I love most about this dish is that you can include just about anything your heart desires in it. If you’re a vegetarian, roasted veggies would be a good addition to this dish. If you’re a meat eater like I am then chicken and shrimp will do the trick, I know it did for me. lol

Shrimp and Chicken Curry Ingredients

Butter – 2 Tablespoons
Onion- 1/2 large – chopped
Black garlic – 2 cloves – chopped or diced
Ginger paste  – 1 teaspoon
Corn  – 1 (can) or 1 lb
Curry Powder – 2 tablespoons
Sweet paprika – 1/2 teaspoon
Veggie stock – 2 cups
Water – 1 cup
Coconut milk – 1/2 cup
Shrimp – 12 oz.
Chicken breasts – 2 breasts
Red & Green peppers – (medium) 1/3 of each chopped
Salt & Pepper – as desired
Cilantro & green onions – optional

Shrimp & Chicken Curry Directions

 

  1. In a medium cooking pot add butter, onion, and garlic. Saute until on medium low heat until caramelized.
  2. Add in curry powder, ginger paste followed by corn and stir ingredients well.
  3. Once ingredients have sweated, add in coconut milk and bring to a boil.
  4. In a blender pour in liquid and blend until smooth and hold to the side.
  5. Slice chicken and season with salt and pepper.
  6. Add olive oil to the medium pot and add in chicken once heated.
  7. Add in red and green peppers to the mix and sweet paprika.
  8. Pour blended ingredients followed by veggie stock and water.
  9. Season shrimp with salt and pepper, add it in and cover.
  10. Taste as you go and add for salt and pepper if needed.
  11. Add cilantro – totally optional.