Curried Chicken Party Platter
|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)|
In skillet or saucepan, melt butter and cook chicken strips until no longer pink; with slotted spoon, remove chicken and set aside.
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.