Ingredients:
1 cup medium grain brown rice
2 cups water
1/4 cup dried apricots, diced
2 teaspoons salt
1/2 lb jumbo shrimp, peeled and deveined
1 lb boneless chicken breasts, cut into bite size pieces
1 teaspoon black pepper
4 teaspoons canola oil
1 small onions, minced
1 clove garlic, minced
1 tablespoon gingerroot, minced
1 1/2 teaspoons Madras curry powder
1 1/2 cups chicken broth
1 teaspoon cornstarch
3/4 cup coconut milk
1 tablespoon cilantro, chopped (optional)
bottled chutney sauce ( Major Greys is great)
Directions:
MAKE RICE: Place rice in fine strainer and rinse thoroughly.
place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
Bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
Keep warm.
FOR CURRY: Season shrimp and chicken with remaining salt and pepper.
Heat half of the oil in large saute pan over medium high heat.
Add chicken and shrimp and cook until brown on all sides.
Cook in batches to keep from overcrowding the pan.
Remove from pan and reserve.
Add remaining oil to pan.
Add onion and cook until tender, about 3 minutes.
Add garlic and ginger, cook for 30 seconds.
Stir in curry powder, cook 15 seconds.
Stir in broth.
Return chicken and shrimp to pan, simmer until broth begins to bubble, about 1 minute (if you use smaller shrimp than jumbo, you may need to return them to the pan further along in the simmering to keep the from overcooking).
combine cornstarch and coconut milk in small bowl.
Using a fork, whisk until mixture is smooth.
Whisk coconut milk mixture into chicken.
Return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
Stir in cilantro.
Serve curry over rice.
Pass chutney sauce.
Servings: 4
Time preparation: 10 min.
Time total: 60 min.