Curried Shrimp, Chicken, And Vegetable Stew


    3 onions, halved and sliced thin
    3 garlic cloves, minced
    3 carrots, sliced
    2 ribs of celery, sliced
    2 parsnips, sliced
    2 red bell peppers, chopped
    1 stick (1/2 cup) unsalted butter
    3 T curry powder
    1 bay leaf
    1/2 tsp cayenne, or to taste
    2 tsp ground cumin
    1/2 tsp cinnamon
    1/8 tsp allspice
    1/2 tsp ground coriander
    1/2 tsp black pepper
    1 tsp salt
    1 T tomato paste
    35 oz can plum tomatoes including the juice, shopped
    5 cups chicken stock
    5-6 lb roasting chicken
    1/3 c long grain rice
    1 small head of cauliflower, cut into small flowerets
    1 lb green beans, cut into 1-inch pieces
    2 small zucchini, sliced
    1.5 lb shrimp, shelled and deveined
    1/4 c minced fresh parsley leaves
    1/4 c minced fresh coriander


From Gourmet Magazine January 1986 - Titled Super Bowl SupperCan Be Made The Day Ahead, But You May Want To Add Shrimp Right Before Serving Or They Get Tough In The Re-heating.

Spark Recipes Favicon Spark Recipes
View Full Recipe

MS Found Country:US image description
Back to top