Creamy chicken and shrimp curry
- Number of Servings: 8
Ingredients
1.5 lb. boneless, skinless chicken breast, cut into bite size chunks1 lb. medium peeled/deveined tail off shrimp1.5 c. chopped onion6 c. low fat/low sodium chicken broth (or boullion)1T olive oil (or whatever oil you wish)3T. red curry paste3T. tomato paste2 c. sweet red wine1 bay leaf2 cans (15 oz) chick peas, drained and rinsed1c. light coconut milk2T sugar-free apricot preserves
Boil chicken breast chunks in the chicken broth in a large pot at medium high heat until cooked through (10-15 mins, depending).
While chicken is boiling, chop onion to medium/fine consistency. In a medium saucepan, saute onion over medium heat with 1T of olive oil until translucent. Add curry paste, tomato paste, red wine, and bay leaf to onion pan; cook over low heat for 10 mins.
While the curry mixture is cooking, add chick peas to chicken stock/ chicken mixture. Leave heat on medium high and boil uncovered, as you are trying to reduce the chicken broth at this point, for 15 minutes.
While chicken mixture is reducing, add 1c. light coconut milk and 2 T sugar-free apricot preserves to the curry mixture. Boil over low heat for 10 minutes.
The chicken and the curry should be done around the same time; add the curry mixture to the chicken mixture at this time (will be runny). Allow to simmer over low heat for 30 min. OR until desired consistency ( I like it to be like a medium-thick stew). Remove bay leaf before serving over rice and vegetables. (rice is not included on calorie content of this recipe). Serves 8 (large servings), and keeps in the fridge for up to a week.
Serving Size: makes 8 (roughly) 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICA2140.
While chicken is boiling, chop onion to medium/fine consistency. In a medium saucepan, saute onion over medium heat with 1T of olive oil until translucent. Add curry paste, tomato paste, red wine, and bay leaf to onion pan; cook over low heat for 10 mins.
While the curry mixture is cooking, add chick peas to chicken stock/ chicken mixture. Leave heat on medium high and boil uncovered, as you are trying to reduce the chicken broth at this point, for 15 minutes.
While chicken mixture is reducing, add 1c. light coconut milk and 2 T sugar-free apricot preserves to the curry mixture. Boil over low heat for 10 minutes.
The chicken and the curry should be done around the same time; add the curry mixture to the chicken mixture at this time (will be runny). Allow to simmer over low heat for 30 min. OR until desired consistency ( I like it to be like a medium-thick stew). Remove bay leaf before serving over rice and vegetables. (rice is not included on calorie content of this recipe). Serves 8 (large servings), and keeps in the fridge for up to a week.
Serving Size: makes 8 (roughly) 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICA2140.
Nutritional Info Amount Per Serving
- Calories: 384.9
- Total Fat: 11.4 g
- Cholesterol: 163.5 mg
- Sodium: 979.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 5.3 g
- Protein: 38.2 g
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