Recipe
Shrimp Curry with Chicken
This aromatic curry combines tender chicken and succulent shrimp in a creamy coconut-tomato sauce fragrant with warming Indian spices.

Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
8
Net carbs
6g
Appliance
Stove
Sign in required
Unlock household features
Sign in with your household email to save preferences, add cook notes, and add recipes to your meal plan.
Household sign-in
Sign in to access all features
Favorites, cook notes, and meal planning require household sign-in.
Email me a sign-in linkIngredients
What you need
Adjust servings
8 servings- 1 ½ lb boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 lb tail on shrimp
- 5 tbsp butter (or coconut oil)
- 1 cup onion (chopped)
- 3 tbsp curry powder
- 1 tbsp cumin
- 1 tbsp fennel seed
- 2 tsp cardamom
- 1 tbsp turmeric
- 1 cup canned coconut milk
- ¾ cup tomato sauce
- salt and pepper to taste
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Melt 5 tablespoons butter in a large skillet over medium-high heat.
- 2. Add the chicken pieces and chopped onion, season with salt and pepper, and cook for 5-8 minutes until the chicken is fully cooked.
- 3. Stir in the curry powder, cumin, fennel seed, cardamom, and turmeric, coating the chicken well, and cook about 30 seconds until fragrant.
- 4. Lower the heat to medium and pour in the tomato sauce and coconut milk, stirring to combine thoroughly.
- 5. Add the shrimp, cover the skillet, and simmer for 5-8 minutes until the shrimp are cooked through.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 6. Serve as is or spoon over cauliflower rice.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
Joy Filled Eats · IMPORTED
Rated 5/5 from 5 ratings on Joy Filled Eats. Method rewritten in-house; see source for the publisher's original.