Shrimp-And-Chicken Curry

Name: Shrimp-And-Chicken Curry
Total time: P1H
Yield: 6
Cuisine: Indian
Ingredients: chicken broth; clam juice; vegetable oil; italian sausage; onions; long grain rice; jalapeño pepper; curry powder; saffron threads; coriander; cumin; chicken breasts; coconut milk; shrimp; clams; mussels

Submitted by tlmetsker

Oven-baked curry with chicken, shrimp, clams, mussels, and Italian sausage over saffron rice with coconut milk. Part paella, part curry, all showstopper.

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

This dish doesn’t play by the rules, and that’s exactly why it works.

Imagine a paella and an Indian curry had a baby. Saffron-tinted rice bakes in the oven with curry powder, coconut milk, chicken broth, and clam juice, while chicken breasts, Italian sausage, shrimp, clams, and mussels all pile in for one spectacular one-pot feast.

Jalapeños bring the heat. Saffron and coriander bring the fragrance. And when those shellfish open up in the oven, releasing their briny juices into the curried rice, that’s when the magic happens.

Serve it straight from the pan with Indian condiments like lemon pickle or papaya chutney on the side.

Chef Tips

Sauté the sausage first. Rendering out some of the fat builds a flavor base for the rice and keeps the dish from being greasy.
Add the seafood halfway through. Shrimp, clams, and mussels only need 15 minutes. Adding them too early overcooks them into rubber.
Discard any closed shells. If clams or mussels don’t open after baking, toss them. They’re not safe to eat.
Use a paella pan if you have one. The wide, shallow shape gives you more surface area for crispy rice edges.

Ingredients

CUP CHICKEN BROTH

CUP CLAM JUICE *

TABLESPOON VEGETABLE OIL

EACH ITALIAN SAUSAGE *

MEDIUM ONION
finely diced

1 ½

CUPS LONG GRAIN RICE

EACH JALAPEÑO PEPPER *

TABLESPOONS CURRY POWDER

TEASPOON SAFFRON THREAD *

TEASPOON CORIANDER
ground

TEASPOON CUMIN
ground

POUNDS CHICKEN BREAST

CUP COCONUT MILK

EACH SHRIMP *

EACH CLAM *

EACH MUSSEL *

Directions

PREHEAT OVEN TO 375℉ (190℃).

Combine chicken stock and clam juice in a small pan or pot.

Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and sauté to render some of their fat, about 5 to 10 minutes.

Pour off all but 2 tablespoons fat and return pan to stove.

Add the diced onions to the sausages and sauté, without browning or coloring, until translucent, about 5 minutes.

Add the rice and toss to coat with the fat.

Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin.

Place the chicken, skin-side up, on top of the rice.

Cover the casserole and bake.

After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered.

Bake for another 15 minutes or until the rice is tender and the shells have opened.

Sprinkle with the fresh dill.

Arrange on a platter or serve from the pan.

Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.