Curried Rice with Chicken and Shrimp

Ingredients

• 1 2 3/4-pound chicken, cut into serving pieces
• salt to taste, if desired
• freshly ground pepper to taste
• 5 sweet green peppers, about 1 1/4 pounds
• 2 tbsp butter
• 1 cup finely chopped onion
• 2 tsp finely minced garlic
• 3 tbsp or to taste curry powder
• 1 bay leaf
• ½ cup dry white wine
• 1 cup rice, preferably converted and not instant
• 1 cup fresh, or canned, chicken broth
• ½ lb shrimp, shelled and deveined

Method

1. Sprinkle the chicken pieces with salt and pepper, and set aside.
2. Core and seed the peppers. Cut them into 1-inch cubes. There should be about 4 cups.
3. Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about 5 minutes.
4. Add the onion, garlic and curry powder; cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about 5 minutes.
5. Add the bay leaf, wine and rice, and stir to blend.
6. Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about 5 minutes longer or until the rice is tender and most of the liquid is absorbed.

Notes

Yield: 4 servings. Prep time: about 45 minutes. Cost: about $2.50 per serving. Calories: about 580 per serving.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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