Curried Chicken and Shrimp with Apricot Brown Rice
Elevate your weeknight dinners with this vibrant and flavor-packed Curried Chicken and Shrimp with Apricot Brown Rice recipe! Tender chicken thighs and succulent shrimp are simmered in a creamy, aromatic coconut curry sauce infused with warm spices like curry powder, cumin, and ginger. Paired with nutty brown rice cooked alongside sweet, chopped dried apricots, this dish perfectly balances savory and sweet. Finished with a garnish of fresh cilantro and a squeeze of zesty lime juice, this 40-minute meal is both comforting and exotic. Nutritious and satisfying, it's perfect for curry lovers looking to add a twist to their dinner table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 250 grams large shrimp, peeled and deveined
- 1 cup brown rice
- 0.33 cup dried apricots, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 can coconut milk
- 1.5 cups chicken broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground ginger
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 whole lime wedges, for serving
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the brown rice, chicken broth, and chopped dried apricots. Bring to a boil, cover, reduce the heat to low, and simmer for 30-35 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
While the rice cooks, pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic, curry powder, ground cumin, and ground ginger. Cook for 1 minute until fragrant.
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer, then return the chicken to the pan. Cover and cook for 10 minutes, stirring occasionally.
Add the shrimp to the pan and cook for an additional 3-4 minutes until the shrimp are pink and cooked through.
Taste the curry sauce and adjust seasoning with more salt or pepper, if needed.
To serve, spoon the apricot-infused brown rice onto plates. Top with the curried chicken and shrimp. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 64.9 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3389 mg | 72% | |
*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.
