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Curried Chicken Party Platter Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Chicken breasts||4 , skinned, boned and cut in thin strips|
|Shrimp||1 Pound, peeled, deveined|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Celery stalks||2 , chopped|
|Curry powder||1 Tablespoon (Approximate)|
|Tomato paste||1 Tablespoon|
|Banana||1 , peeled, chopped|
|Apple||1 , unpeeled, chopped|
|Freshly ground pepper||To Taste|
|Hot chicken stock/Beef stock||2 Cup (32 tbs)|
Calories 588 Calories from Fat 210
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 12.6 g62.8%
Trans Fat 0 g
Cholesterol 322.1 mg
Sodium 574.5 mg23.9%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.1 g16.3%
Sugars 11.9 g
Protein 68 g135.3%
Vitamin A 20.2% Vitamin C 22.9%
Calcium 12.9% Iron 32.1%
*Based on a 2000 Calorie diet
In same skillet, cook shrimp, if using, for 2 to 3 minutes, stirring often.
Curry Sauce: In separate skillet, melt butter and cook onion and garlic until softened, 2 to 3 minutes.
Add celery and stir-fry for 2 to 3 minutes.
Stir in curry and cook gently for 1 minute, then add tomato paste, banana, apple, and salt and pepper to taste.
Stir in stock; reduce neat and cook gently, covered, for 10 minutes.
With slotted spoon, remove vegetables and fruits and puree in food processor with small amount of sauce until smooth.
Pour back into skillet and keep warm.
Transfer shrimp and chicken to curry; mix well and heat through.