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1
MAKE RICE: Place rice in fine strainer and rinse thoroughly.
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2
place rice in small saucepan, stir in water, apricots, and 1/3 of the salt.
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3
Bring to a simmer, cover, and cook over very low heat until rice is tender, about 40 minutes.
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4
Keep warm.
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5
FOR CURRY: Season shrimp and chicken with remaining salt and pepper.
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6
Heat half of the oil in large saute pan over medium high heat.
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7
Add chicken and shrimp and cook until brown on all sides.
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8
Cook in batches to keep from overcrowding the pan.
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9
Remove from pan and reserve.
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10
Add remaining oil to pan.
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11
Add onion and cook until tender, about 3 minutes.
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12
Add garlic and ginger, cook for 30 seconds.
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13
Stir in curry powder, cook 15 seconds.
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14
Stir in broth.
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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).
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16
combine cornstarch and coconut milk in small bowl.
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17
Using a fork, whisk until mixture is smooth.
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18
Whisk coconut milk mixture into chicken.
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19
Return to a simmer and cook, stirring constantly until thickened, about 5 minutes.
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20
Stir in cilantro.
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21
Serve curry over rice.
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22
Pass chutney sauce.
