Recipe - Shrimp-And-Chicken Curry

1 cup Chicken stock
OR lowsodium chicken broth
1 cup Clam juice
1 tablespoon Vegetable oil
3 Italian sausages
cut into 1in slices
1 md Onion; finely minced
1 One half cup Uncooked long grain rice
2 Jalapeno peppers
seeded and finely minced
4 tablespoon Curry powder
One half teaspoon Thread saffron
One half teaspoon Ground coriander
One fourth teaspoon Fennel seeds
One fourth teaspoon Ground cumin
2 tablespoon Chopped fresh dill; =OR=
1 tablespoon Dried dill
2 pound Chicken breast meat
cut into 6 pieces
1 cup Unsweetened coconut milk
Canned or Fresh
(if unavailable, use
all stock)
12 Jumbo shrimp
peeled and deveined
12 Clams
12 Mussels

CONDIMENTS
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional
(See RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
pan heat the oil over medium heat, add the sausages and saute to render
some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
fat and return pan to stove. Add the minced onions to the sausages and
saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
add it now.) Place the chicken, skinside up, on top of the rice. Cover the
casserole and bake. After 15 minutes, add the coconut milk or extra stock,
the shrimp, the clams and mussels and return to oven, covered. Bake for
another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya
chutney.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini