Chicken and Shrimp Curry

It's been a long time since I made curry.  This started as chicken only, then I remembered I had some good looking, big Argentinian shrimp.  I cut each one in thirds and added them, with the tomatoes, when there was about 10 minutes of simmer time left.

12oz chicken breast or thighs

5 big cloves of garlic - sliced

1/2 med.-lg. onion - 1/4 and sliced

2T olive oil

salt, pepper and curry powder

garlic and onion

3/4c chopped celery

2 seeded, sliced mini red peppers

3-4c fresh cold water

2 apples

2 sweet potatoes

1 sm.-med. head of purple cabbage

6-8oz. shrimp

12-15oz. canned tomatoes

1 can coconut milk - shake well before opening

Cut the fat off the chicken then slice it long and thin, or cut it in 1" pieces.  Sauté this with a little salt and about 1/2t black pepper, and curry powder.  This particular one has great flavor, but it's very mild.  By the end I had used 2T or more and it still wasn't spicy.  After it's had a chance to sizzle a bit, add about 1/4 of the garlic and onion.  

Sauté a couple minutes over med.-high heat, stirring while it begins to brown.  Add the rest of the garlic, pepper, celery, onion and a little of the water, if needed.  Cover and let that simmer on low heat for 5 minutes.  Meanwhile, core and chop the apples, peel and cut the sweet potatoes and cabbage into chunks.  Add those with more water.

After this has simmered, covered for about 20 minutes, the shrimp and peeled (chopped) tomatoes can go into the pot now.  Once this comes to a very slow bubble, time it for about 5 minutes covered, but stir a time or two.  Last add the coconut milk, combine everything and simmer for another few minutes before serving.  You can ladle this over rice if you want, or just serve as is, in soup bowls.  The 'gravy' thickens a bit, so it's not watery like soup, but not quite as heavy as a stew.  It's not pretty. . .just yummy curry! . .Lin