Chicken and Shrimp Curry: Easy Eats

Maybe you've wanted to try making your own curry at home, but are fearful that it calls for too many strange ingredients. How many stores will you have to go to find all the ingredients? What if you buy six containers of spices that you only use once?

Worse, what if you find out you don't like curry after cooking it yourself? Then, what are you supposed to do with those spice containers and otherwise funky ingredients?

Today, you are taking Curry 101 class with me. This curry recipe is easy to make, and only calls for one ingredient that you may not have in your pantry already, and that's simply a jar of curry powder. That's it.

With this recipe, you don't have to search multiple stores for hard to find ingredients. Everything is simple, easy to find, and you most likely already have it on hand. This curry is also adaptable. Don't like asparagus? No problem, substitute broccoli or your other favorite green vegetable.

If you would prefer a different mix of meats, adjust it to your heart's content. Also, using just one type of meat is totally acceptable, too. I keep a bag of frozen shrimp in the freezer for curry cravings. Today, I had an extra chicken breast, so into the curry pot it went!

Before we go any further, I should mention that this curry isn't exactly 100% authentic. I mean, it calls for ketchup. I know, I know. But I promise the sweet, salty tangy ketchup is great in this curry. If a can of coconut milk is too exotic for you, substitute regular milk. I actually prefer it with regular milk.

So, put on a pot of rice to cook, and by the time it's done, you'll have this curry to pour on top!

Who doesn't love a good curry?! Grab a King Fisher beer and get to cooking. We've also got Christina's green curry in a hurry and Katie's slow cooker chicken curry for all your curry cravings.

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Chicken and Shrimp Curry Recipe

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Directions

1. First, chop the chicken into bite-size pieces. Next, heat 1 tablespoon of the butter and the oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the chicken and cook completely. Remove the chicken from the pan, and return the skillet to the heat. Add the shrimp, and cook for 3-4 minutes, do not overcook. Remove from the pan and add to the chicken.
2. While the meat cooks, chop the asparagus (discard the woody bottom stems), dice the Portobello (remove the gills), and dice the jalapeño (decide how hot you want the curry by removing the seeds or not).
3. Add the remaining tablespoon of butter to the pan, and then add the asparagus, Portobello, and jalapeño. Sauté for 1 minute, then sprinkle in the ginger and curry powder. Sauté while stirring frequently until fragrant, about 3 minutes. You are heating and releasing the flavors of the curry powder. Don't rush it.
4. Next, add the milk, chicken broth, and ketchup. Stir to combine, and then let the mixture come to a simmer and thicken, about 5 minutes.
5. Serve over hot white rice.

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