Curried Chicken and Shrimp
Indulge in the vibrant flavors of Curried Chicken and Shrimp, a fragrant, one-pan dish that combines tender chicken thighs and succulent shrimp in a rich, coconut curry sauce. Infused with bold spices like turmeric, cumin, and coriander, and brightened with fresh ginger, garlic, and lime juice, this recipe strikes the perfect balance between comforting and exotic. The creamy coconut milk and tangy diced tomatoes create a luscious base, while a hint of cayenne adds a gentle kick. Served over fluffy basmati rice and optionally garnished with fresh cilantro, this wholesome meal is as satisfying as it is easy to prepare. Perfect for weeknights or special occasions, this dish is ready in just an hour and guaranteed to become a new family favorite.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes, drained
- 0.5 cup chicken stock
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 cups basmati rice, cooked (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon turmeric powder. Set aside.
In a medium bowl, season the shrimp with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.5 teaspoon turmeric powder. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned. Remove the chicken and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Sauté the finely chopped onion for 4-5 minutes until softened and lightly golden.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper. Stir well to toast the spices for 1 minute.
Pour in the coconut milk, drained diced tomatoes, and chicken stock. Stir to combine and bring the mixture to a simmer.
Return the browned chicken to the skillet. Cover and simmer on low heat for 20 minutes, stirring occasionally.
Add the seasoned shrimp to the skillet and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Stir in the lime juice and adjust seasoning with more salt or pepper as needed.
Garnish with chopped fresh cilantro, if desired, and serve hot over cooked basmati rice.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.5 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1070 mg | 23% | |
*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.
