ingredient!
5 medium garlic cloves
A 2 inch piece of fresh ginger
1/2 medium white onion
2 medium tomatoes
6 oz unsalted butter
1 tablespoon ground turmeric
1/2 cup sweet curry powder
1 1/4 boneless, skinless chicken breast
1 1/2 tablespoon kosher salt, divided
1 1/4 large shrimp, peeled and deveined
2 tablespoons plus 1 tablespoon ground cumin
2 tablespoons plus 1 tablespoon ground fennel seeds
1 tablespoon plus 1 tablespoon ground cardamom
1/4 cup honey
1/2 cup plus 2 tablespoons heavy cream
2/3 cup unsweetened coconut cream
2 tablespoons fresh coriander leaves
2 tablespoons curryleaves
Preparation!
In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onion paste, stirring occasionally, for 2 minutes. Add 3 tablespoons of ginger and garlic paste. Stir in turmeric, curry powder, chicken and 3/4 teaspoon salt and cook for 5 minutes. Stir in the shrimp and tomato juice and simmer for 4 minutes. Stir in cumin, ground fennel and cardamom and cook, stirring occasionally, 5 minutes. Cook in the cooked cream, uncovered, 5 minutes. Stir in honey, coriander, curry leaves and the remaining 3/4 teaspoon salt and stir for 3 minutes