Shrimp and chicken curry

6 servings

Ingredients

Quantity Ingredient
1 cup Chicken stock OR low-sodium chicken broth
1 cup Clam juice
1 tablespoon Vegetable oil
3 Italian sausages cut into 1-in slices
1 medium Onion; finely diced
1½ cup Uncooked long grain rice
2 Jalapeno peppers seeded and finely minced
4 tablespoons Curry powder
½ teaspoon Thread saffron
½ teaspoon Ground coriander
¼ teaspoon Fennel seeds
¼ teaspoon Ground cumin
2 tablespoons Chopped fresh dill; -=OR=- Dried dill
2 pounds Chicken breast meat cut into 6 pieces
1 cup Unsweetened coconut milk Canned or Fresh (if unavailable, use all stock)
12 Jumbo shrimp peeled and deveined
12 Clams
12 Mussels
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional (See RECIPE)

Directions

CONDIMENTS

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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