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Chicken and shrimp curry

    2 pots of natural yogurt
    800g. chicken breast
    3 teaspoons of paprika
    2 teaspoons of curry
    2 or 3 leaves of mint, parsley or coriander to decorate the presentation
    1 onion
    12 cloves of garlic
    500g. shrimp
    1 teaspoon of salt
    2 teaspoons of oil

Curry is a mixture made from different spices which are mainly used in India and Pakistan, for sauced stews; it also refers to dishes prepared with this sauce.
The curry mixture often includes some of the following spices: hot pepper, basil, caraway, fenugreek, celery, saffron, cinnamon, cardamom, dried onion, coriander, cloves, cumin, turmeric, ginger, mustard, nutmeg, black pepper , cayenne pepper or tamarind.
Cubans particularly like to eat chicken curry, like a stew whose fairly thick sauce never becomes too spicy. In the Cuban tradition, the spicy flavor is not typical of our cuisine. However, we always have on hand a Tabasco type chili sauce or a very spicy and tasty homemade preparation to add a few drops to meats or sauces if the occasion warrants it.
Here is a very simple and ideal recipe for combining chicken and shrimp in a curry sauce that I learned at the FAJOMA restaurant in Old Havana.

Preparation :
In a pan we will fry the onion and garlic with the oil until the onion is transparent.
Then add the diced chicken, about the same size as the shrimp, and cook, stirring occasionally.
Add the curry and paprika and cook until the chicken is tender.
Then add the two yogurts and continue stirring for 3 minutes. Finally add the shrimp and continue stirring until the juices bubble.
Serve the curry and garnish with mint leaves or coriander. It is suggested to accompany with white rice and black beans.
Simply delicious, even more so with a cold beer.

Chicken and shrimp curry
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