Shrimp & Chicken Curry over Rice. (Quick 45min Meal)

Prep: 10 Mins Cook: 35mins Total: 45 mins Servings:6-8 Servings

1 lb peeled and deveined shrimp

3 large boneless chicken breast

1 Tbsp chopped garlic

¼ cup of chop fresh Cilantro

1 large sweet onion 1/2 “ square chop

1 small red bell pepper 1/2 “ square chop

1 small green bell pepper 1/2 “ square chop

1 small yellow bell pepper 1/2 “ square chop

3 Tbsp of vegetable oil

1/3 cup of all purpose flour

4 cups unsalted chicken stock

2 Tbsp Rix’s creole seasoning

2 Tbsp Rix’s seafood seasoing

3 Tbsp curry powder

¼ cup coconut cream

Heat vegetable oil in a 8 quart pot over medium-high heat; cook and stir onion, bell peppers and garlic until soft, about 10mins. Stir in flour, creole seasoing, seafood seasoing and curry powder then add chicken. Stir for about two mins until chiken is fully cotated with flour and spices. Add unsalted chicken stock and coconut cream, reduce to med-low heat; cover and simmer for 15 minutes. Fold in shrimp, cover and simmer for another 8 mins. Serve over rice. Enjoy!