Ingredients
- 4 ounces butter
- 1 clove garlic, crushed
- 1 yellow onion (large onion, finely chopped)
- 3 celery stalks (chopped)
- 1 green bell pepper (chopped)
- 1 carrot, whole (chopped)
- 2 tomatoes, whole (chopped)
- 1 tablespoon parsley, minced
- 1 bay leaf
- Dried thyme, pinch
- Marjoram, pinch
- Dried mint, pinch
- 2 cloves
- 1/4 teaspoons basil
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 424 grams chicken consomme (2 cups)
- 1/4 cup white wine
- 1 pound raw shrimp,peeled
- 3 tablespoons butter
- 3 cups cooked white rice
- 1/4 cup chutney
How to Make
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Step 1: Melt butter in large pot. Add onion, celery, bell pepper, and herbs. Saute until veggies are soft, add garlic. Cook for a few minutes longer.
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Step 2: In a bowl, combine Flour,1 tablespoons Curry Powder, salt, pepper, Cayenne Pepper. Sprinkle over vegetables, stir and continue cooking for five more minutes, add consomme. After the sauce thickens add wine. Simmer for 30 minutes.
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Step 3: In the last 10 minutes add shrimp and continue to cook until shrimp is done. Remove bay leaf and cloves.
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Step 4: Meanwhile
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Step 5: In pot add butter and curry powder
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Step 6: Add rice to warm
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Step 7: Curry
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Step 8: Serve over the curried rice.
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Step 9: Top with dollop of chutney.
We hope you enjoy this recipe!
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