Shrimp-and-chicken Curry

---------- Recipe via Meal-Master (tm) v8.02

Title: SHRIMP-AND-CHICKEN CURRY
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1 c Chicken stock
-OR low-sodium chicken broth
1 c Clam juice
1 tb Vegetable oil
3 Italian sausages
- cut into 1-in slices
1 md Onion; finely diced
1 1/2 c Uncooked long grain rice
2 Jalapeno peppers
- seeded and finely minced
4 tb Curry powder
1/2 ts Thread saffron
1/2 ts Ground coriander
1/4 ts Fennel seeds
1/4 ts Ground cumin
2 tb Chopped fresh dill; -=OR=-
1 tb -Dried dill
2 lb Chicken breast meat
- cut into 6 pieces
1 c 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)

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.

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