Shrimp And Chicken Curry

Serves:

Ingredients:

1 c Chicken stock
cut into 6 pieces
1 c Unsweetened coconut milk
Canned or Fresh
(if unavailable, use
all stock)
12 Jumbo shrimp
peeled and deveined
12 Clams
12 Mussels
--------- CONDIMENTS ---------
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional
2 lb Chicken breast meat
1 tb Dried dill
2 tb Chopped fresh dill; -=OR=-
OR low-sodium chicken broth
1 c Clam juice
1 tb Vegetable oil
3 Italian sausages
cut into 1-in slices
1 md Onion; finely diced
1 1/2 c Uncooked long grain rice
2 Jalapeno peppers
seeded and finely minced
4 tb Curry powder
1/2 ts Thread saffron
1/2 ts Ground coriander
1/4 ts Fennel seeds
1/4 ts Ground cumin
(See RECIPE)

Method:

PREHEAT OVEN TO 375F.
Combine chicken stock and clam juice in a small pan or pot.
Cover and bring to a boil over high heat.
In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes.
Pour off all but 2 tablespoons fat and return pan to stove.
Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat.
Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin.
(If using dried dill, add it now.
) Place the chicken, skin-side up, on top of the rice.
Cover the casserole and bake.
After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered.
Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill.
Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.