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Indian Shrimp and Chicken Curry with Apples and Basil

Shrimp and Chicken Curry with Apples and Basil

Adapted from Bal Arneson
Course Entree
Cuisine Curry (Indian)
Author TheSpicedLife

Ingredients

  • 3-4 T grapeseed oil, divided
  • 1 lb medium sized shrimp, peeled except for tail
  • 1 lb chicken breasts, or thighs, cut into bite sized pieces, seasoned with salt and pepper
  • 2-3 T butter
  • 2 sticks cinnamon (2-3 inches each), preferably Ceylon cinnamon
  • 1 T cumin seeds
  • salt to taste
  • 2 large onions, thinly sliced
  • 1/4 cup minced ginger
  • 4-6 tart cooking apples, mine were tiny local apples, and I wanted a lot of apple anyway, so I used 8--see piccture below for size, peeled, cored and sliced into thin wedges
  • drizzle of cider vinegar
  • 2 t ground coriander
  • 1 t Spanish smoked paprika
  • 3/4 t turmeric
  • 4 t garam masala, divided
  • chile pepper flakes, to heat tolerance (I left out and added in after cooking individually)
  • 2 cups apple cider, preferably local
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 2 small bunches fresh basil leaves, stems removed, plus a few sprigs for garnish

Instructions

  1. Prepare the apple wedges and drizzle with a little cider vinegar to keep them from browning. Set aside.
  2. Preparing apples for curry
  3. Heat 3 tablespoons of grapeseed oil in a large, heavy pot such as a Dutch oven. When it is hot add the shrimp and cook until barely bright pink, about 3 minutes. Remove to another bowl. Add more oil if necessary and brown the chicken. Once again do not completely cook through. Remove to the bowl with the shrimp.
  4. Add the butter to the pot, and add the cinnamon sticks to the pot. When they are fragrant and unfurling, add the cumin seeds. Watch closely as cumin seeds will burn. After 30-60 seconds, when the cumin seeds are browning, add the onion slices with a pinch of salt. Cook, stirring occasionally, until the onions are caramelizing. Add the ginger and let them cook another 2-3 minutes, then add the apple slices with another pinch of salt.
  5. Cook, stirring occasionally, for 10 minutes. Add water if necessary to prevent scorching or sticking. At the end of the 10 minutes, add the ground spices, including 2 teaspoons of garam masala. Cook for 1-2 minutes, then add the apple cider and chicken stock. Add another pinch of salt if using unsalted chicken stock. Bring to a boil and then let briskly simmer or even gently boil, cooking for 10-12 minutes to reduce by one third.
  6. Add the coconut milk and stir the curry while letting it continue to simmer for another 3-5 minutes. The sauce should thicken. Add the chicken and shrimp and let them simmer until cooked through, just a few minutes. Before serving add the basil and remaining 2 teaspoons of garam masala. Check for additional salt. Serve with Basmati rice.