IndianDinner, Weeknight, Casseroles, One Pot, Main Course
Servings
4
Four servings
Total time
45 min
Calories / serving
1034 kcal
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 five minutes.
04Add the onion, garlic and curry powder, and 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 five minutes.
05Add the bay leaf, wine and rice, and stir to blend.
06Pour 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 five minutes longer or until the rice is tender and most of the liquid absorbed.