Chicken Shrimp Coconut Curry

Sometimes you have a bunch of ingredients laying around, and have no idea what you can make with them. I had some potatoes, carrots and onions laying around that needed to be used up quickly. (I didn't feel like making gnocchi again!) I found a can of coconut milk in my pantry and the idea of curry started forming.

Ingredients

• 1, 13.5 oz can coconut milk
• 1 cup water
• 1 chicken bullion cube
• some chopped baby carrots, chopped
  
• 2 russet potatoes (pealed and chopped)
• 1/3 sweet onion, diced
• 1 chicken breaste, cubed
• 8 shrimp
• +3 Tblsp brown sugar
• 20oz can of pineapple (drained)
• 8 tsp curry powder.
  

Instructions

• Combine milk, water and spices with potatos, carrots and bring to a summer. Cook for 5-10 minutes until the veggies soften. (covered)
  
  
  
• Add onions, chicken, shrimp and pineapple chunks and simmer covered, stirring occasionally until the meats are cooked
  
  
• remove from heat, serve over rice.
  
  
  
  

Initially when I tasted the curry, I felt there was something missing. There was something different from what I've had in similar curries at restaurants . I finally realized... SUGAR! The little bit of brown sugar listed in the ingredients brought this curry from ordinary to extraordinary!

Chicken and Apple Curry

Since I had dozens of apples, I wanted to find a main course that could use a significant portion of apples. I then discovered this chicken and apple curry recipe.

I made a few substitutions in the recipe and scaled it down to be suitable for 2 people. I doubled the curry powder (relative to the scaled ingredients) and used red onions that I had leftover from my organic vegetables delivery. Next time I make this curry, I would add more veggies (carrots and maybe pea pods) and use coconut milk or milk with higher fat content to make the sauce richer.

Over all, I consider this a win for my first attempt at a curry!