Chicken and Shrimp Curry

I picked up a jar of curry spice while shopping at Trader Joe's, about a month ago. As I was organizing my spices, I saw it and realized I had not used it yet. So what is a girl to do?

Make a curry dish!!!

• 3 cups chicken stock/broth (Pacific Natural or Swanson)
• 3 cups water
• 1 tbsp oil
• salt & pepper (to personal taste)
• 1 cup brown rice

Bring to a slow boil.

• 2 boneless/skinless chicken breasts  (Cut into strips or pieces to your personal preference.)

Fry on med/hi heat until pieces get golden brown and crispy, remove chicken from pan and reuse unwashed pan to cook the following:

Cook until onions turn translucent while making sure to stir the mix continually, to get the flavorful chicken residue brown spots in the pan mixed in. (Just like using bacon grease for added flavor.)

• 3 tbsp butter
• 1 tsp ginger
• 1 medium sized onion
• 1 garlic clove

Once it is cooked, add this, along with the chicken, and the following to the cooking rice broth.

• 2 tbsp curry powder (Trader Joe's)
• 1 roma tomato (chopped)
• 1 bay leaf
• 1 carrot (chopped)
• 1 medium sized potato (chopped)
• 1 cup frozen shrimp
• 1/2 cup apple sauce or 1 small sweet apple (grated)
• 1 tsp honey
• 1 tsp Chinese 5 spice (McCormick)
• 1 tbsp soy sauce

Mix it all together and continue to let it slow boil for another 20 or 30 minutes, stirring occasionally.

**When you are ready to serve, you may feel the need to adjust the balance if flavors by tweaking the amounts of soy sauce, 5 spice and garlic.