***Indian Chicken and Shrimp Curry Recipe

By CheeseDiva

Ingredients

• 5 medium cloves garlic
• 1 ⁄2 medium red onion, coarsely chopped
• 6 oz. (1 1⁄2 sticks) unsalted butter
• 4 tsp. mild curry powder- I used Madras
• 1 1⁄4 lb. boneless, skinless chicken breast, cut into 1-inch cubes
• 1 1⁄2 tsp. kosher salt, divided, plus more as needed
• 1 1⁄4 lb. large prawns shelled and deveined
• 4 tsp. ground fennel seed
• 4 tsp. ground cardamom
• 1 ⁄4 cup honey
• 1- 1 ⁄2 cup heavy cream
• 2 tbsp. chopped fresh cilantro leaves, plus more for garnishing
• Cooked brown rice, for serving

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

In a small food processor or mortar and pestle, add the garlic and onion and pulse or pound until a paste forms.

In a large Dutch oven or heavy-bottomed saucepan over medium heat, melt the butter. Add the garlic/onion paste and cook, stirring occasionally, for 2 minutes. Stir in the curry powder, chicken, and 3⁄4 teaspoon salt and let cook 5 minutes. Stir in the prawns and simmer 4 minutes. Stir in the ground fennel, and cardamom and cook, stirring occasionally, 5 minutes. Stir in the heavy cream and bring to a simmer; let cook, uncovered, 5 minutes. Stir in the honey, cilantro, curry and remaining 3⁄4 teaspoon salt. Cover and let cook until the prawns are pink and firm, about 3 minutes.

Garnish with cilantro leaves, and serve over brown rice.