Chicken and Shrimp Curry with Coconut Milk

Shrimp, raw, 200 grams
Chicken Breast (cooked), no skin, 1 unit (yield from 1 lb ready-to-cook
Olive Oil, 1 1tsp
Onions, raw, 1 medium (2-1/2" dia)
Ginger, ground, 1 tbsp
Garlic, 2 tsp
Curry powder, 2 tbsp
Anise Seed, 1 tbsp
Pureed Tomatoes, 15 grams
*Tomatoes, red, ripe, raw, year round average, 1 medium whole (2-3/5" dia)
*Hot Chili Peppers, 2 pepper
Silk Pure Coconut Milk (Original), 1 cup
Thyme, fresh, 2 tsp
Coriander Leaves, Fresh, 1 serving
curry leaves, 1 serving

Spread the Chopped Coriander Leaves over the Finished Curry and enjoy hot served over brown rice

Dice the Tomato and Chop the Onion and Coriander Leaves. Slice the Chili Peppers into two lengthwise.
Dice the Chicken and Shell the Shrimps.
In a pot, put the oil and saute the Shrimps. Set Aside.
Now in the same pot, put the Diced Chicken and add the onion, thyme, curry leaves, ginger and garlic and let this whole thing cook with the lid on for about 25 mins while stirring from time to time and until the chicken is sizzling and almost cooked. Then add the diced Tomato. Cover the Pot again and let the Chicken and Tomato cook well and blend together in the pot. Add the Tomato Puree.
Now add the Aniseed and Curry Powder while mixing well. Finally add the Coconut Milk and cover and let it simmer for about another 10 mins. Add salt and pepper to taste

Serving Size: makes 3 servings