Indochine Shrimp and Chicken

This is a dish similar to one I had at The Grand Lux Cafe downtown Chicago. It is an Indian Chinese fusion dish. At first glance, the ingredients seem a bit odd, but combine beautifully into a dish that is savory and spicy, with a hint of sweetness to balance it all.

First, saute the onions in a tablespoon of olive oil that has been heated on the stove. Preheating the oil keeps whatever you add to it from absorbing the oil and ensures a nice golden brown color.

Once you add the onions to the pan, let them cook for a minute or two before stirring.

 This way, you get the golden bits that add sweet caramelized flavor.

Remove the onions from the pan and set aside. Next, toss the chicken with the flour combined with coarse salt and pepper. Add another tablespoon of olive oil to the pan and preheat.

The chicken can now be sauteed the same way as the onions. Whatever you do, don't clean the pan between steps. We need all those delicious bits to add flavor!

Remove the cooked chicken from the pan. Add the broth to the pan and scrape the bits from the bottom of the pan. A fancier term for this is deglazing, and I like to feel fancy sometimes. Next, add one cup of heavy cream or half and half.

 ~At this point, I got so excited about finishing the dish (that or, I was interrupted by my dear sweet baby's bedtime- one of my favorite times of the day) that I became distracted and failed to record the next few steps with pictures, so you'll have to use your fabulous imagination.~

Add the jarred sauce and stir to combine. Add the rest of the ingredients and stir to combine. Bring to a slow simmer to heat. Add additional curry powder and salt to taste.

Serve over rice and enjoy!

 Yeah, you know my portion was way bigger than this.

This is a great way to introduce yourself to curry, if you haven't tried cooking with it already. You can use a little or a lot, depending on how spicy you like it.

INDOCHINE SHRIMP AND CHICKEN
Serves four to six

2 T olive oil
1 pound chicken breast, skin and bones removed, cut into 2-inch pieces
Salt and black pepper
1/4 c all-purpose flour
2 onions, chopped
1 pound medium shrimp, shelled and deveined
2 fluid ounces sweet wine or chicken broth
1 (8-ounce) jar coconut-curry sauce
1 cup cream or half and half
1 1/2 ounces fresh ginger, sliced into very thin strips, optional
1/2 cup each dried cranberries, golden raisins, and chopped apricots
curry powder
3-4 cups steamed white rice

Heat the oil in a large saute pan over medium-high heat.
Add the onions into the pan and cook until the onions have become lightly caramelized.
Remove from pan and set aside.
Add remaining tablespoon oil to pan.
While the oil is heating, combine the flour, salt and pepper and toss with the chicken.
Add the chicken into the pan and cook until lightly browned on all sides and cooked halfway through.
Add the shrimp to the pan and cook until the shrimp and chicken are done. (If you are using pre-cooked shrimp, cook chicken all the way through and then add shrimp and toss to heat.)
Remove from pan and set aside.
Deglaze the pan with the sweet wine.
Add the cream, coconut-curry cream sauce, and remaining ingredients. Continue to cook until the sauce becomes lightly thickened.
Serve over rice.