Curried Chicken And Shrimp With Apricot Brown Rice Recipes

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CURRIED RICE WITH SHRIMP



Curried Rice With Shrimp image

One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.

Provided by JackieOhNo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 lbs large shrimp, peeled and deveined
1/2 cup fresh basil

Steps:

  • Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
  • Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
  • Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
  • Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6

APRICOT CHICKEN CURRY



Apricot Chicken Curry image

I love apricot juice as the base for this curry dish. Chicken drumsticks are an economical meat option, but any bone-in pieces would do. Hold back on the madras curry and peppers to keep this dish mild and flavorful; adjust upward if you enjoy a lot of heat! Over rice, this is a complete meal.

Provided by Katherine D

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h10m

Yield 4

Number Of Ingredients 15

8 chicken drumsticks
salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
4 cups apricot nectar
1 teaspoon cornstarch, or as needed
1 tablespoon water
3 tablespoons Madras curry powder
1 cup dried apricots
1 large onion, roughly chopped
1 large green bell pepper, roughly chopped
4 carrots, thinly sliced
1 fresh green chile pepper, minced
½ cup chopped water chestnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
  • Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
  • Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
  • Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

Nutrition Facts : Calories 649.1 calories, Carbohydrate 75.3 g, Cholesterol 116.6 mg, Fat 23.1 g, Fiber 9.3 g, Protein 40.1 g, SaturatedFat 5.2 g, Sodium 167.8 mg, Sugar 58.6 g

SHRIMP CURRY WITH LENTILS AND COCONUT RICE



Shrimp Curry with Lentils and Coconut Rice image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 33

Ghee or olive oil
4 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup orange lentils
2 cups chicken broth
1/2 cup water
Kosher salt
1 onion, roughly chopped
1 tablespoon ghee or olive oil
1 tablespoon garam masala
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 cup fresh diced tomatoes (about 1 medium tomato)
2 tablespoons freshly grated ginger
6 cloves garlic, sliced
2 cups chicken stock
1 tablespoon tamarind paste
1 serrano pepper
1 1/2 14-ounce cans coconut milk
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
Kosher salt
2 pounds large, head-on shrimp
Two 14-ounce cans coconut milk
1 cup basmati rice
1 tablespoon freshly grated ginger
1/2 onion, chopped
Kosher salt

Steps:

  • Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
  • For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
  • Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
  • For the curry: Process the onion in a blender or food processor until a puree.
  • Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
  • To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

CURRIED SHRIMP WITH BROWN RICE



Curried Shrimp With Brown Rice image

We just made this again and everyone likes it (except for the shrimp hater). It's not too strong a curry flavor as made. Add more if you like it stronger.

Provided by WI Cheesehead

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shrimp, peeled and deveined
1/4 cup chopped onion
1 teaspoon garlic, minced
1 cup frozen green pea
1/4 cup chicken broth
2 -3 teaspoons curry paste
3 cups cooked brown rice
1 -2 teaspoon roasted sesame oil

Steps:

  • Coat a large, nonstick skillet with cooking spray and preheat over medium heat.
  • Add the shrimp, onion and garlic and cook, stirring frequently, for about 4 minutes or until shrimp turn pink and are thoroughly cooked.
  • Add the peas, broth and curry paste, reduce heat to medium. Cover and cook for a minute or two or just until the peas are thawed and heated through.
  • Add the rice and sesame oil. Toss the mixture gently over medium heat for a minute or two or until heated through.
  • Add more broth if mixture seems too dry. Serve hot.

Nutrition Facts : Calories 330.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 172.8, Sodium 269.6, Carbohydrate 41.8, Fiber 4.3, Sugar 2.4, Protein 28.8

CURRIED RICE WITH CHICKEN AND SHRIMP



Curried Rice With Chicken And Shrimp image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, casseroles, one pot, main course

Time 45m

Yield Four servings

Number Of Ingredients 13

1 two-and-three-quarter-pound chicken, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
5 sweet green peppers, about one and one-quarter pounds
2 tablespoons butter
1 cup finely chopped onion
2 teaspoons finely minced garlic
3 tablespoons curry powder or to taste
1 bay leaf
1/2 cup dry white wine
1 cup rice, preferably "converted" and not instant
1 cup fresh, or canned, chicken broth
1/2 pound shrimp, shelled and deveined

Steps:

  • Sprinkle the chicken pieces with salt and pepper, and set aside.
  • Core and seed the peppers. Cut them into one-inch cubes. There should be about four cups.
  • Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
  • Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
  • Add the bay leaf, wine and rice, and stir to blend.
  • Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.

Nutrition Facts : @context http, Calories 874, UnsaturatedFat 25 grams, Carbohydrate 57 grams, Fat 43 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 14 grams, Sodium 1452 milligrams, Sugar 7 grams, TransFat 0 grams

CURRIED CHICKEN AND BROWN RICE CASSEROLE



Curried Chicken and Brown Rice Casserole image

So easy to make, this is flavorful, warm comfort food at its best. Freezes wonderfully, as well.

Provided by ISYBEL

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 12

1 cup water
1 (8 ounce) can stewed tomatoes
¾ cup quick-cooking brown rice
½ cup raisins
1 tablespoon lemon juice
3 teaspoons curry powder
1 cube chicken bouillon
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cloves garlic, minced
1 bay leaf
¾ pound skinless, boneless chicken breast halves - cut into 1 inch pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish.
  • Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 34.5 g, Cholesterol 49.6 mg, Fat 2 g, Fiber 3 g, Protein 22.7 g, SaturatedFat 0.5 g, Sodium 620.3 mg, Sugar 14.5 g

GINGER-APRICOT SHRIMP



Ginger-Apricot Shrimp image

Categories     Ginger     Onion     Sauté     Currant     Dried Fruit     Prune     Apricot     Shrimp     Carrot     Winter     Tamarind     Soy Sauce     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 18

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 cup (or more) low-salt chicken broth
2 tablespoons soy sauce
1 tablespoon mango chutney, large pieces chopped
2 teaspoons tamarind concentrate*
1 teaspoon sugar
1 1/4 teaspoons ground cumin
1 1/4 teaspoons curry powder
1 1/4 teaspoons garlic powder
1/2 teaspoon cayenne pepper
3 tablespoons vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves, minced
1 teaspoon chopped peeled fresh ginger
1/2 cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

Steps:

  • Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.
  • Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.
  • Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick. Transfer to serving bowl. Sprinkle with green onion and serve.
  • *Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.

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