Mozambique Chicken and Shrimp Curry | Club House for Chefs

Ingredients

• Serves 4
• 1 pounds Tiger shrimp, raw and peeled
• 1 tsps
• 2 tbsps Lemon Juice
• 1/2 cup
• 1/2 cup Tomato Paste
• 1/2 pounds Ripe Plum Tomatoes, large and diced
• 1 tbsps Red bird’s eye chili peppers, minced
• 1 tsps Thyme, fresh and chopped
• 1 tbsps Flat leaf parsley
• 1/2 cup Chicken stock
• 1/8 tsps Kosher Salt
• 1 pounds Chicken breast, boneless, skinless and cut into 1 ¼ inch chunks
• 1 cup Basmati rice
• 1 1/3 cup Water
• 1 tbsps
• 1 tbsps Club House ® Garlic and Herb, No Salt Added
• 2 tsps Club House ® Smoked Paprika
• 2 tbsps Coconut Oil
• 2 tsps Garlic, fresh, peeled and chopped
• 1/3 cup Red Onion, large and diced
• 1/3 cup Red Pepper, large and diced