Chicken and Shrimp Curry
Curry is a cuisine originating in the Indian subcontinent involving a complex combination of herbs and spices. It's best described as a slightly spicy vegetable and meat stew with a soup like consistency. I am proud to say I have mastered this savory, slightly sweet dish with a kick that has countless health benefits. For instance, Turmeric and Curry are excellent for reducing inflammation throughout the body and both help boost your immune system. Better still, curry is an acquired taste that you will crave. I add fresh slices of jalapeño to give it the right amount of heat. Pair that with the right combination of dried fruit, vegetables, tender meat and a savory collegian producing bone broth and you've got the perfect meal. It's also a great dish to cook ahead and warm up later. Be daring and add your own personal meat and vegetable combination. Root vegetables go very well in curries as do cruciferous ones and leafy greens. Try seafoood curry or straight up vegetarian. Otherwise you can follow my lead and start here.
What you'll need:
1 lb of boneless skinless organic chicken thighs. Cut up into bite sized pieces.
1/2 lb of uncooked Shrimp
1 carton bone broth
2 carrots sliced
2 celery stalks
1 onion large diced
3 cloves garlic
A bunch of chopped basil 🌿
2 tablespoons grated ginger root
1 pint shitaki mushrooms
1 jalapeño chopped
1 half sweet potato diced
1/4 cup dried cranberries or raisins
2 heeping tablespoon Curry powder
2 tsp Tumeric
Coconut Oil, or you can use olive oil
In a large soup pot, sauté onions and garlic in coconut or olive oil then add chicken and brown. Start adding vegetables including jalapeño until all are combined and stir fry until all is slightly browned, then add raisins, cranberries, and bone broth. Add curry powder, tumeric, salt and cook down for about 20 minutes then reduce to a high simmer. The last thing you do is add the uncooked Shrimp,wait until it turns orange and is fully cooked, about 5 minutes and serve with a basil garnish.