ingrediens!
5 medium cloves of garlic
A 2-inch piece of fresh ginger
1/2 medium garlic
2 medium-sized tomatoes
6 ounces (1 1/2 sticks) unsalted butter
1 tablespoon plus 1 tsp. ground turmeric
1/2 cup mild curry powder
1 1/4 boneless, skinless chicken breast
1 1/2 tablespoons kosher salt, divided
1 1/4 found large shrimp shelled and deveined
2 tablespoons plus 1 tablespoon cumin
2 tablespoons plus 1 tablespoon ground fennel seeds
1 tablespoon plus 1 tablespoon of cardamom
1/4 cup of honey
1/2 cup plus 2 tablespoons cream
2/3 cup unsweetened coconut cream
2 tablespoons chopped fresh coriander leaves
2 tablespoons finely chopped fresh curry leaves
Preparation!
In a large Dutch oven or heavy saucepan over medium heat, toss the butter. Add the onion paste and cook, stirring for 2 minutes. Add 3 tablespoons of ginger and garlic paste and cook, stirring occasionally, 4 minutes (reserve remaining pasta for another use). Stir in turmeric, curry powder, chicken and 3/4 teaspoon salt and cook for 5 minutes. Stir in shrimp and tomato juice and simmer for 4 minutes. Stir in cumin, ground fennel and cardamom and cook, stirring occasionally, 5 minutes. Stir in the heavy cream and coconut cream and bring to a simmer; cook, uncovered, 5 minutes. Stir in the honey, coriander, curry leaves and remaining 3/4 teaspoon salt. Cover and cook until the shrimp are pink and firm, about 3 minutes.
Garnish with coriander leaves and serve with a side of rice if desired.