ingredient!
5 medium cloves of garlic
A 2-inch piece of fresh ginger
1/2 medium white onion
2 medium-sized tomatoes
6 ounce unsalted butter
1 tablespoon ground turmeric
1/2 cup mild curry powder
1 1/4 boneless chicken fillet found, without skin
1 1/2 tablespoon kosher salt, divided
1 1/4 found large shrimp peeled and stripped
2 tablespoons plus 1 tablespoon ground cumin
2 tablespoons plus 1 tablespoon ground fennel seeds
1 tablespoon plus 1 tablespoon of ground cardamom
1/4 cup honey
1/2 cup plus 2 tablespoon heavy 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 a pan with a heavy bottom and over medium heat, melt the butter. Add the onion paste and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons of ginger and garlic paste and cook, stirring occasionally, for 4 minutes. Stir in turmeric, curry powder, chicken and 3/4 teaspoon of salt and cook for 5 minutes. Stir in the shrimp and tomato juice and simmer for 4 minutes. Stir in the cumin, ground fennel and cardamom and cook, stirring occasionally, for 5 minutes. Stir in the cream and cream cream and let it simmer; simmer, uncovered, 5 minutes. Stir in the honey, coriander, curry leaves and the remaining 3/4 teaspoon of salt. Cover and cook until the shrimp are pink and firm, about 3 minutes.
Garnish with coriander leaves and serve with a rice side if desired.