Chicken and Shrimp Curry with Basmati Rice

Name: Chicken and Shrimp Curry with Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Chicken breast 1.3 lbs; Shrimps tails 12.4 oz; Curry 2 spoonfuls; Extra virgin olive oil 4 tbsp; Onions 1; Celery 2; Carrots 2; Greek yogurt 0.8 cup; Fine salt to taste; Water hot to taste; Basmati rice 1 ¼ cup; Onions 1/2; Cloves 8; Extra virgin olive oil 2 ½ tbsp; Fine salt to taste; Water hot 2 ½ cups

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689

Calories per serving

Gluten Free

Energy Kcal 689
Carbohydrates g 55.8
of which sugars g 8
Protein g 45.7
Fats g 31.4
of which saturated fat g 6.56
Fiber g 3.2
Cholesterol mg 145
Sodium mg 515

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Golden plates of Chicken and Shrimp Curry with Basmati Rice light up any dinner table, bringing together tender chicken and plump shrimp in a vibrant coconut curry that looks as inviting as it tastes. Warm spice from the curry, deep flavor notes thanks to rich coconut milk, and the soft, fluffy basmati rice make this dish a favorite for family meals or special occasions—every bite glows with sunny turmeric and savor, making these curry nights feel extra special without stepping outside. Be prepared for your kitchen to smell AMAZING, since the aromas of this chicken and shrimp curry echo what you’d find in a cozy Indian restaurant—it’s a complete meal with global flavor, but still feels made for regular, busy families. Weekend gatherings, birthdays, or weeknight family dinners…this curry looks wonderful served up in a big dish, heaped beside those mounds of perfect rice—families often love that cheerful color and real, comforting taste, so it becomes a quick favorite in a lot of homes.

Busy cooks know that chicken curry and shrimp curry aren’t just flavorful choices—they’re reassuring classics that come together for easy, crowd-pleasing dinners. Fluffy basmati rice is the perfect match for the creamy, spice-packed curry, and it’s always nice how simple add-ins (like chopped cilantro for freshness or curry leaves for extra earthiness) make a big difference—even picky eaters usually ask for seconds. There’s plenty of versatility too: serve it plain or with a fresh salad, make it the centerpiece for weekday dinners or dress it up for dinner parties, and you’ll still get rave reviews for the addicting mix of textures and cozy coconut curry flavors. For families that want a great dinner option with nice texture, solid comfort, and a little kick of spice, this coconut curry with chicken and shrimp is DEFINITELY a reliable choice. Works equally well for first-timers trying classic Indian curries at home or seasoned home cooks looking for HELP with simple flavorful dinners…honestly, it’s hard not to love how this consistent favorite turns even the busiest night into something DELICIOUS.

INGREDIENTS

689

Calories per serving

Ingredients for the chicken: Chicken breast 1.3 lbs (600 g); Shrimps 12.4 oz (350 g) - tails; Curry 2 spoonfuls; Extra virgin olive oil 4 tbsp (60 g); Onions 1; Celery 2; Carrots 2; Greek yogurt 0.8 cup (200 g); Fine salt to taste; Water to taste - hot

for the rice: Basmati rice 1 ¼ cup (240 g); Onions - 1/2; Cloves 8; Extra virgin olive oil 2 ½ tbsp (40 g); Fine salt to taste; Water 2 ½ cups (600 g) - hot

Preparation

How to prepare Chicken and Shrimp Curry with Basmati Rice

To prepare the chicken and shrimp curry with basmati rice, take the chicken breast and cut it into cubes, about 1 inch 1. Shell the shrimp tails 2, if you prefer, you can also remove the intestine with a toothpick, pulling it out from the back. Store the shrimp tails in the refrigerator until ready to use. Next, peel the onion and finely chop it 3;

peel the carrot, chop it as well 4, and finally chop the celery, removing the outer strings 5. Pour the oil into a pan along with the chopped mix for the sauté (onion, carrot, and celery) 6.

Let it wilt over low heat, then add the chicken breast 7, brown it, stirring often 8, and add the curry 9.

Add a ladle of hot water 10 and let it cook for about 10 minutes. In the meantime, start cooking the basmati rice. Insert the cloves into the sides of a half onion 11, this way they won't scatter during cooking and will be easy to remove. Place the onion in a pan with the oil. Let it sauté for a couple of minutes, then add the basmati rice 12.

Add hot water, salted to taste 13, and cook the rice without stirring too much, just enough to prevent it from sticking to the bottom of the pan. Continue cooking the rice by adding more hot water as needed 14. Meanwhile, as your rice cooks, the chicken will become tender 15.

Add the shrimp 16 and cook for about 2 minutes 17, stirring occasionally. Then add the Greek yogurt 18

and stir until incorporated with the other ingredients 19. Adjust the salt and turn off the heat. Meanwhile, the rice will also be cooked 20. All you have to do is serve the chicken and shrimp curry with basmati rice while still hot 21!

Storage

Store the chicken and shrimp curry with rice for up to 1 day in the refrigerator, sealed in an airtight container. Freezing is not recommended.

Tip

Curry is a powder made from a mixture of spices that can be more or less spicy depending on the type chosen. In stores, you can find mildly spicy curry, medium spicy, and finally very spicy: choose according to your taste.
If you want to make the dish more flavorful, replace the amount of water with vegetable broth!

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