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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.

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Curried Shrimp & Chicken

2 chicken breasts (about 1 1/2 lb. Total weight)
1/4 cup butter
1/2 cup finely chopped onion
1/4 tsp. finely chopped garlic
1/2 cup finely diced celery
2 tbsp. Curry powder
1 tbsp. Tomato paste
1/2 cup banana cut into 1/2 inch cubes
1 cup peeled apple cut into 1/2 inch cubes
2 cups chicken broth
Salt and pepper
1 lb. Shrimp, peeled and deveined (about 2 cups)

Pull away skin of the chicken breast. Cut the meat from the bones.  Discard the skin and bones or use for soup. Cut the meat into 1 inch cubes.  There should be about 3 cups. Set aside.  Heat half the butter in a small flameproof casserole and add the onion and garlic. Cook briefly, stirring then add the celery.  Cook, stirring about 1 minute.  Sprinkle with the curry powder and stir.  Add the tomato paste and stir.  Stir in the banana and apple, then add the broth and stir to blend.  Add salt to taste. Bring to a boil and simmer about 10 minutes.  Heat the remaining butter in a skillet or saucepan and add the chicken.  Sprinkle with salt and pepper to taste.  Cook, stirring occasionally, about 2 - 3 minutes. Add the shrimp and cook, stirring, about 2 minutes.  Pour the curry mixture into the container of a food processor or electric blender.  Process until smooth.  Pour the curry sauce over the chicken and shrimp.  Bring to a boil and simmer about 2 minutes, stirring occasionally. 
4 servings.

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