|Tiger shrimp, raw and peeled||1 lb|
|Club House Cinnamon, Ground||1 tsp|
|Lemon Juice||2 tbsp|
|Tomato Paste||1/2 cup|
|Ripe Plum Tomatoes, large and diced||1/2 lb|
|Red bird’s eye chili peppers, minced||1 tbsp|
|Thyme, fresh and chopped||1 tsp|
|Flat leaf parsley||1 tbsp|
|Chicken stock||1/2 cup|
|Kosher Salt||1/8 tsp|
|Chicken breast, boneless, skinless and cut into 1 ¼ inch chunks||1 lb|
|Basmati rice||1 cup|
|Water||1 1/3 cup|
|Club House Curry Powder||1 tbsp|
|Club House Garlic and Herb||1 tbsp|
|Club House Smoked Paprika||2 tsp|
|Coconut Oil||2 tbsp|
|Garlic, fresh, peeled and chopped||2 tsp|
|Red Onion, large and diced||1/3 cup|
|Red Pepper, large and diced||1/3 cup|
This recipe was created for Club House for Chefs by: Martin Buehner, Chef of The Old Mill Toronto in Toronto, ON.
For the Mozambique Chicken and Shrimp Curry: Combine curry powder blended with the garlic and herb seasoning, cinnamon (½) and lemon juice. Toss the chicken and shrimp separately in the curry mixture and marinate for at least ½ hour. In a medium sauce pan heat the oil until just beginning to smoke. Add the chicken and sauté for 1 to 2 minutes until nicely browned on all sides. Add the shrimp and continue to sauté until they turn reddish-pink. Remove the chicken and shrimp from the pan. In the meantime, boil the basmati rice in 1¾ cups water with a pinch of kosher salt. Set aside warm. Reduce the heat to medium and add the onions to the pan and cook until onions are begging to brown slightly. Add the garlic and red pepper and cook until garlic aroma is obvious. Add the bird’s eye chili peppers, paprika, thyme, parsley, chopped tomatoes, tomato paste, coconut milk, and chicken stock and cook out until the sauce is a semi-thick consistency. Return the chicken and shrimp to the pan and cook until chicken in fully cooked.
For Assembly: Serve over basmati rice in a large pasta bowl with some Piri-Piri sauce.