Curried Chicken And Shrimp With Apricot Brown Rice

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 cup medium grain brown rice
• 2 cups water
• 1/4 cup dried apricot, diced
• 2 teaspoons salt
• 1/2 lb jumbo shrimp, peeled and deveined
• 1 lb boneless chicken breast, cut into bite size pieces
• 1 teaspoon black pepper
• 4 teaspoons canola oil
• 1 small onion, minced
• 1 clove garlic, minced
• 1 tablespoon gingerroot, minced
• 1 1/2 teaspoons madras curry powder
• 1 1/2 cups chicken broth
• 1 teaspoon cornstarch
• 3/4 cup coconut milk
• 1 tablespoon cilantro, chopped (optional)
• bottled chutney sauce (major greys is great)

Recipe

• 1 make rice: place rice in fine strainer and rinse thoroughly.
• 2 place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
• 3 bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
• 4 keep warm.
• 5 for curry: season shrimp and chicken with remaining salt and pepper.
• 6 heat half of the oil in large saute pan over medium high heat.
• 7 add chicken and shrimp and cook until brown on all sides.
• 8 cook in batches to keep from overcrowding the pan.
• 9 remove from pan and reserve.
• 10 add remaining oil to pan.
• 11 add onion and cook until tender, about 3 minutes.
• 12 add garlic and ginger, cook for 30 seconds.
• 13 stir in curry powder, cook 15 seconds.
• 14 stir in broth.
• 15 return chicken and shrimp to pan, simmer until broth begins to bubble, about 1 minute (if you use smaller shrimp than jumbo, you may need to return them to the pan further along in the simmering to keep the from overcooking).
• 16 combine cornstarch and coconut milk in small bowl.
• 17 using a fork, whisk until mixture is smooth.
• 18 whisk coconut milk mixture into chicken.
• 19 return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
• 20 stir in cilantro.
• 21 serve curry over rice.
• 22 pass chutney sauce.