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Curried Shrimp, Chicken and Vegetable Stew

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Spices
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Friday, November 10, 2006

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Curried Shrimp, Chicken and Vegetable Stew
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, 1987, Condé Nast Books, Random House

3 onions, halved and sliced thin
3 [or more!] garlic cloves, minced
2 ribs of celery, sliced
2 parsnips, sliced
2 red bell peppers, chopped
1 stick (1/2 cup) unsalted butter
3 tablespoons curry powder
1 bay leaf
1/2 teaspoon cayenne, or to taste
2 teaspoons ground cumin
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 teaspoon ground coriander
1/2 teaspoon black pepper [freshly ground]
1 teaspoon salt
1 tablespoon tomato paste
A 35-ounce can plum tomatoes including the juice, chopped
5 cups chicken stock or canned chicken broth
A 5- to 6-pound roasting chicken
1/3 cup long-grain rice
1 small head of cauliflower, cut into small flowerets
1 pound green beans, cut into 1-inch pieces
2 small zucchini, sliced
1 1/2 pounds shrimp, shelled and deveined, leaving the tail intact if desired
1/4 cup minced fresh parsley leaves
1/4 cup minced fresh coriander [cilantro]

Accompaniments
1/2 pound lean bacon, cooked and crumbled
6 fresh green hot chili peppers, sliced (wear rubber gloves)
1 cup roasted salted peanuts
1 red bell pepper, cut into julienne strips
1 cup golden raisins
8 scallions, sliced thin
Lime wedges, if desired
Plain yogurt, if desired

In an 8-quart kettle cook the onions, the garlic, the carrots, the celery, the parsnips, and the bell peppers in the butter over moderate heat, stirring, until the onions are golden, stir in the curry powder, the bay leaf, the cayenne, the cumin, the cinnamon, the allspice, the ground coriander, the black pepper, and the salt, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the tomato paste, add the tomatoes including the juice, the stock, and 3 cups water, and bring to liquid to a boil, stirring occasionally. Add the chicken and simmer the mixture, covered, for 1 hour and 30 minutes. Transfer the chicken to a cutting board and spoon off the fat from the mixture. Discard the skin and bones from the chicken and cut the meat into
1-inch pieces, reserving it in a bowl.
Bring the mixture to a boil, stir in the rice, and simmer the mixture for 10 minutes. Add the cauliflower and the green beans and simmer the mixture for 5 minutes. Add the zucchini and simmer the mixture for 2 minutes. Add the reserved chicken and the shrimp and simmer the stew until the shrimp are pink. [Please do not overcook the shrimp!] Just before serving stir in the parsley, the fresh coriander [cilantro], and salt and pepper to taste and discard the bay leaf. The stew may be made up to 1 day in advance, kept covered and chilled, and reheated. It may also be frozen. Serve the stew with the bacon, the chili peppers, the peanuts, the bell pepper, the raisins, the scallions, and the lime and yogurt if desired. Serves 12.

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