Curried Chicken and Shrimp with Apricot Brown Rice

Name: Curried Chicken and Shrimp with Apricot Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup medium grain brown rice; 2 cups water; ¼ cup dried apricot, diced; 2 teaspoons salt; 12 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 ½ teaspoons Madras curry powder; 1 ½ cups chicken broth; 1 teaspoon cornstarch; ¾ cup coconut milk; 1 tablespoon cilantro, chopped (optional); bottled chutney sauce (Major Greys is great)

Servings: persons

1 cup medium grain brown rice
2 cups water
¼ cup dried apricot, diced
2 teaspoons salt
12 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 ½ teaspoons Madras curry powder
1 ½ cups chicken broth
1 teaspoon cornstarch
¾ cup coconut milk
1 tablespoon cilantro, chopped (optional)
bottled chutney sauce (Major Greys is great)

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.

1938

kcal

Calories

Fat

Carbs

395

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup medium grain brown rice, 2 cups water, ¼ cup dried apricot, diced, 2 teaspoons salt, and more.

Yes, Curried Chicken and Shrimp with Apricot Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!