Chicken Shrimp Curry with Coconut Green Chilies
Immerse yourself in the vibrant flavors of our Chicken Shrimp Curry with Coconut Green Chilies—an irresistible fusion of succulent chicken, tender shrimp, and aromatic spices. This quick and easy curry recipe boasts a luscious coconut milk base, infused with the warmth of turmeric, cumin, and garam masala, creating a creamy, flavor-packed sauce. Fresh green chilies add a dynamic kick, perfectly balanced by the tangy splash of lime juice and a generous garnish of chopped cilantro. Ready in just 50 minutes, this dish is perfect for busy weeknights while still delivering restaurant-quality flavor. Pair it with fluffy steamed rice or warm naan bread for a complete, satisfying meal that will leave your taste buds dancing. Perfect for curry lovers seeking a spicy, comforting dinner option, this dish is sure to impress!
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Recipe Information
Ingredients
- 500 g Boneless chicken thighs
- 300 g Shrimp (peeled and deveined)
- 1 can (400ml) Coconut milk
- 4 Green chilies
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 2 tbsp Fresh cilantro (chopped)
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 250 ml Water
Instructions
Cut the boneless chicken thighs into bite-sized pieces and set aside. Rinse the shrimp under cold water and pat dry with a paper towel.
Slice the green chilies lengthwise and remove seeds for a milder dish, or leave them intact for extra heat.
Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onions and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the turmeric, coriander, cumin, and garam masala powders to the skillet. Stir well to coat the onions in the spices.
Increase the heat to medium-high and add the chicken pieces to the skillet. Cook for 5 minutes, stirring frequently, until the chicken is browned on all sides.
Pour in the coconut milk and 250ml of water. Stir well to combine, and bring the mixture to a gentle boil.
Add the shrimp to the curry and reduce the heat to low. Simmer for 8-10 minutes, or until the chicken is fully cooked and the shrimp turn pink and opaque.
Toss in the sliced green chilies, lime juice, and salt. Simmer for another 2 minutes to meld the flavors.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1019 mg | 340% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 44.8 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 370 mg | 28% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
