Curried Shrimp, Chicken, and Vegetable Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 onions, halved and sliced thin3 garlic cloves, minced3 carrots, sliced2 ribs of celery, sliced2 parsnips, sliced2 red bell peppers, chopped1 stick (1/2 cup) unsalted butter3 T curry powder1 bay leaf1/2 tsp cayenne, or to taste2 tsp ground cumin1/2 tsp cinnamon1/8 tsp allspice1/2 tsp ground coriander1/2 tsp black pepper1 tsp salt1 T tomato paste35 oz can plum tomatoes including the juice, shopped5 cups chicken stock5-6 lb roasting chicken1/3 c long grain rice1 small head of cauliflower, cut into small flowerets1 lb green beans, cut into 1-inch pieces2 small zucchini, sliced1.5 lb shrimp, shelled and deveined 1/4 c minced fresh parsley leaves1/4 c minced fresh coriander
1. In 10-quart kettle cook the onions, the garlic, the carrots, the celery, the parsnips, and the bell peppers in the butter over moderate heat, stirring until the onions are golden, stir in the curry powder, the bay leaf, the cayenne, the cumin, the cinnamon, the allspice, the ground coriander, the black pepper, and the salt, and cook the mixture over moderately low heat, stirring, for 3 minutes.
2. Stir in tomato paste, add the tomatoes including the juice, the stock, and 3 cups of water, and bring the liquid to a boil, stirring occasionally.
3. Add chicken and simmer the mixture, covered for 1 hour 30 minutes.
4. Transfer chicken to a cutting board and spoon off the fat from the mixture. Discard the skin and bones from the chicken and cut the meat into 1-inch pieces, reserving it in a bowl.
5. Bring the mixture to a boil, stir in the rice, and simmer the mixture for 10 minutes.
6. Add the cauliflower and the green beans and simmer the mixture for 5 minutes
7. Add the zucchini and simmer the mixture for 2 minutes.
8. Add the reserved chicken and the shrimp and simmer the stew until the shrimp are pink.
9. Just before serving stir in the parsley, coriander, and salt and pepper to taste, and discard the bay leaf.
Number of Servings: 16
Recipe submitted by SparkPeople user R0WR0W.
2. Stir in tomato paste, add the tomatoes including the juice, the stock, and 3 cups of water, and bring the liquid to a boil, stirring occasionally.
3. Add chicken and simmer the mixture, covered for 1 hour 30 minutes.
4. Transfer chicken to a cutting board and spoon off the fat from the mixture. Discard the skin and bones from the chicken and cut the meat into 1-inch pieces, reserving it in a bowl.
5. Bring the mixture to a boil, stir in the rice, and simmer the mixture for 10 minutes.
6. Add the cauliflower and the green beans and simmer the mixture for 5 minutes
7. Add the zucchini and simmer the mixture for 2 minutes.
8. Add the reserved chicken and the shrimp and simmer the stew until the shrimp are pink.
9. Just before serving stir in the parsley, coriander, and salt and pepper to taste, and discard the bay leaf.
Number of Servings: 16
Recipe submitted by SparkPeople user R0WR0W.
Nutritional Info Amount Per Serving
- Calories: 303.7
- Total Fat: 10.1 g
- Cholesterol: 185.7 mg
- Sodium: 415.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.8 g
- Protein: 33.7 g
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