Shrimp-And-Chicken Curry

Recipe Ingredients

1 cup	237ml	Chicken stock
		- or low-sodium chicken broth
1 cup	237ml	Clam juice
1 tablespoon	15ml	Vegetable oil
3		Italian sausages
		- cut into 1-in slices
1		Onion - finely diced (medium)
1 1/2 cups	240g / 8.5oz	Uncooked long grain rice
2		Jalapeno peppers
		- seeded and finely minced
4 tablespoons	60ml	Curry powder
1/2 teaspoon	2.5ml	Thread saffron
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Fennel seeds
1/4 teaspoon	1.3ml	Ground cumin
2 tablespoons	30ml	Chopped fresh dill - -=or=-
1 tablespoon	15ml	- dried dill
2 lbs	908g / 32oz	Chicken breast meat
		- cut into 6 pieces
1 cup	237ml	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- (see recipe)

Recipe Instructions

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.

Source:
Taste of Home Magazine, Dec/Jan '94, p. 18

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