Creamy chicken and shrimp curry

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Creamy chicken and shrimp curry calories by ingredient
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Introduction

my personal twist on curry, prepared with "light" and "low fat" ingredients to make it as good for you as it is yummy! This recipe is PACKED with protein (38g per serving) and potassium, making it a "pick-me-up" dish in my house. my personal twist on curry, prepared with "light" and "low fat" ingredients to make it as good for you as it is yummy! This recipe is PACKED with protein (38g per serving) and potassium, making it a "pick-me-up" dish in my house.
Number of Servings: 8

Ingredients

    1.5 lb. boneless, skinless chicken breast, cut into bite size chunks
    1 lb. medium peeled/deveined tail off shrimp
    1.5 c. chopped onion
    6 c. low fat/low sodium chicken broth (or boullion)
    1T olive oil (or whatever oil you wish)
    3T. red curry paste
    3T. tomato paste
    2 c. sweet red wine
    1 bay leaf
    2 cans (15 oz) chick peas, drained and rinsed
    1c. light coconut milk
    2T sugar-free apricot preserves

Directions

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.

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