Curried Chicken & Shrimp with Spiced Potatoes
Experience a scrumptious medley of tender chicken, succulent shrimp, and spiced potatoes in this medium-spiced curry. Perfectly paired with fluffy rice, this dish bursts with flavor from aromatic spices and fresh herbs, bringing warmth and comfort to your table. Ideal for a cozy family dinner or entertaining guests, this curry is sure to impress and satisfy.
ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 2 cups Yukon gold potatoes, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 1/2 cups basmati rice
- 3 cups water
- Fresh cilantro for garnish
steps
- 1.
Heat vegetable oil in a large pot over medium heat.
- 2.
Sauté onions until translucent, about 5 minutes.
- 3.
Add garlic and ginger, cooking for an additional 2 minutes.
- 4.
Stir in curry powder, turmeric, cumin, and chili powder; cook until fragrant.
- 5.
Add chicken pieces, season with salt and pepper, and cook until no longer pink.
- 6.
Incorporate diced potatoes and coconut milk, bringing to a simmer.
- 7.
Cover and let it cook for 15 minutes, until potatoes are tender.
- 8.
Add shrimp and cook for an additional 5 minutes, or until pink and cooked through.
- 9.
Meanwhile, rinse basmati rice under cold water. In a separate pot, bring water to a boil.
- 10.
Add rice, reduce heat, cover, and simmer for 15 minutes until fluffy.
- 11.
Serve the curry over the rice, garnished with fresh cilantro.
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