Name: Creamy Indian Chicken and Shrimp Curry with Vegetables
Prep time: 37 min
Cook time: 38 min
Total time: 75 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 grams chicken breast (cut into 2-inch pieces); 250 grams shrimp (peeled and deveined); 2 cups rice (uncooked); 4 large tomatoes (diced); 1 cup tomato sauce; 3 tablespoons tomato paste; 1 cup cooking cream; 1/2 cup milk; 3 medium potatoes (cubed); 2 cups cabbage (chopped); 1 cup corn kernels; 1 cup beans (cooked or canned); 1 medium cucumber (diced); 2 cups lettuce (chopped); 4 tablespoons butter; 3 tablespoons oil; 2 tablespoons pesto; 1 tablespoon worcestershire sauce; 4 tablespoons mayonnaise; 2 tablespoons yogurt; 1/4 cup olives (sliced); 2 lemons (juice and zest); 4 slices bread (for serving); 100 grams cheese (grated); 1 tablespoon pickles (chopped); 2 tablespoons jam (optional, for sweetness); Salt and pepper to taste

Creamy Indian Chicken and Shrimp Curry with Vegetables

A rich and aromatic Indian curry combining tender chicken and succulent shrimp with a creamy tomato-based sauce, enhanced with traditional spices and fresh vegetables. This dish is served with fluffy rice and accompanied by fresh salads and warm bread, creating a complete and satisfying meal.

75 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour6/10

Umami8/10

Spicy1/10

🥄 Texture

The curry is rich and creamy with a velvety sauce that coats fluffy rice; chicken pieces are tender and the shrimp are plump and slightly firm. Potatoes provide a soft, yielding bite while the salad and toasted bread add fresh crunch and contrast.

👃 Aroma

A savory, tomato-forward aroma with buttery cream and subtle roasted notes from the seared chicken; herbal and garlicky hints from the pesto and a bright citrus lift from lemon zest. There is a mild briny/cheesy background from olives and grated cheese that rounds out the bouquet.

🍷 Pairs Well With

A chilled off-dry Riesling or a crisp, light lager to balance the creaminess and lemony brightness; alternatively a citrusy Indian pale ale or a light unoaked Chardonnay works well.

🥗 Side Dishes

Serve with plain or jeera rice (already included), warm naan or crusty bread for sopping the sauce, and a cooling cucumber raita or plain yogurt. Pickled vegetables or a mango chutney also complement the dish's tangy-sweet notes.

Ingredients(27 items)

1500 grams chicken breast (cut into 2-inch pieces)

2250 grams shrimp (peeled and deveined)

32 cups rice (uncooked)

44 large tomatoes (diced)

51 cup tomato sauce

63 tablespoons tomato paste

71 cup cooking cream

81/2 cup milk

93 medium potatoes (cubed)

102 cups cabbage (chopped)

111 cup corn kernels

121 cup beans (cooked or canned)

131 medium cucumber (diced)

142 cups lettuce (chopped)

154 tablespoons butter

163 tablespoons oil

172 tablespoons pesto

181 tablespoon worcestershire sauce

194 tablespoons mayonnaise

202 tablespoons yogurt

211/4 cup olives (sliced)

222 lemons (juice and zest)

234 slices bread (for serving)

24100 grams cheese (grated)

251 tablespoon pickles (chopped)

262 tablespoons jam (optional, for sweetness)

27Salt and pepper to taste

Instructions

Rinse the rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil with 1 tablespoon of butter and salt. Add rice, stir once, reduce heat to low, cover, and cook for 18-20 minutes until tender. Set aside.

Heat 2 tablespoons of oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot oil in batches. Sear each batch for 3-4 minutes until golden brown on all sides. Remove and set aside.

In the same pan, add remaining 1 tablespoon of oil and 2 tablespoons of butter. Add diced tomatoes and cook for 3-4 minutes until softened, stirring occasionally.

Stir in tomato paste and pesto, cooking for 2 minutes to release the flavors and remove the raw taste from the paste.

Add tomato sauce, worcestershire sauce, and 1 tablespoon of jam (if using). Stir well to combine all ingredients and cook for 2 minutes.

Pour in cooking cream and milk, stirring constantly to create a smooth, creamy sauce. Bring to a gentle simmer.

Return the seared chicken to the pan along with cubed potatoes. Reduce heat to medium-low, cover partially, and simmer for 15-18 minutes until potatoes are almost tender.

Add shrimp to the curry and cook for 4-5 minutes until they turn pink and opaque. Season with salt and pepper to taste.

Stir in corn, beans, and chopped pickles. Cook uncovered for another 3-4 minutes until all ingredients are heated through.

Finish the curry by stirring in lemon juice and zest. Taste and adjust seasoning as needed.

While the curry finishes cooking, prepare the fresh salad by combining chopped lettuce, cabbage, diced cucumber, and sliced olives in a large bowl. Dress lightly with 2 tablespoons of mayonnaise mixed with 1 tablespoon of yogurt and lemon juice.

Toast the bread slices and spread lightly with remaining butter.

To serve, place a portion of fluffy rice on each plate, top with generous ladle of creamy curry, sprinkle with grated cheese, and serve alongside fresh salad and warm toast on the side.

Garnish with additional lemon zest and fresh herbs if available.