Dinner

Curried Shrimp, Chicken, and Vegetable Stew is for Dinner.

Curried Shrimp, Chicken, and Vegetable Stew takes 45 minutes to prepare.

Curried Shrimp, Chicken, and Vegetable Stew takes 120 minutes to cook.

Curried Shrimp, Chicken, and Vegetable Stew makes 16 servings.

The ingredients for Curried Shrimp, Chicken, and Vegetable Stew are:

3 onions, halved and sliced thin
3 garlic cloves, minced
3 carrots, sliced
2 ribs of celery, sliced
2 parsnips, sliced
2 red bell peppers, chopped
1 stick (1/2 cup) unsalted butter
3 T curry powder
1 bay leaf
1/2 tsp cayenne, or to taste
2 tsp ground cumin
1/2 tsp cinnamon
1/8 tsp allspice
1/2 tsp ground coriander
1/2 tsp black pepper
1 tsp salt
1 T tomato paste
35 oz can plum tomatoes including the juice, shopped
5 cups chicken stock
5-6 lb roasting chicken
1/3 c long grain rice
1 small head of cauliflower, cut into small flowerets
1 lb green beans, cut into 1-inch pieces
2 small zucchini, sliced
1.5 lb shrimp, shelled and deveined
1/4 c minced fresh parsley leaves
1/4 c minced fresh coriander

Here is how you make Curried Shrimp, Chicken, and Vegetable Stew:

1. In 10-quart kettle cook the onions, the garlic, the carrots, the celery, the parsnips, and the bell peppers in the butter over moderate heat, stirring until the onions are golden, stir in the curry powder, the bay leaf, the cayenne, the cumin, the cinnamon, the allspice, the ground coriander, the black pepper, and the salt, and cook the mixture over moderately low heat, stirring, for 3 minutes.2. Stir in tomato paste, add the tomatoes including the juice, the stock, and 3 cups of water, and bring the liquid to a boil, stirring occasionally.3. Add chicken and simmer the mixture, covered for 1 hour 30 minutes. 4. Transfer chicken to a cutting board and spoon off the fat from the mixture. Discard the skin and bones from the chicken and cut the meat into 1-inch pieces, reserving it in a bowl.5. Bring the mixture to a boil, stir in the rice, and simmer the mixture for 10 minutes.6. Add the cauliflower and the green beans and simmer the mixture for 5 minutes7. Add the zucchini and simmer the mixture for 2 minutes.8. Add the reserved chicken and the shrimp and simmer the stew until the shrimp are pink.9. Just before serving stir in the parsley, coriander, and salt and pepper to taste, and discard the bay leaf.Number of Servings: 16Recipe submitted by SparkPeople user R0WR0W.

The nutritional information for Curried Shrimp, Chicken, and Vegetable Stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 303.7

• Total Fat: 10.1 g
• Cholesterol: 185.7 mg
• Sodium: 415.2 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 4.8 g
• Protein: 33.7 g