Shrimp Curry

1 1/4 lb. fresh medium to large green or tiger shrimp, shelled and deveined
1 tablespoon curry powder
1/8 teaspoon fresh ground pepper
2 large cloves fresh garlic, minced or pressed
1 tablespoon fresh ginger, minced
1 small can or 2 to 3 fresh roasted green chilies, seeded and chopped
1 medium onion, chopped
1 14.5-oz. can chopped tomatoes or 2 to 3 fresh tomatoes, chopped
1 red pepper, chopped
2 to 3 tablespoons flour
1/4 cup water, wine or stock
4 teaspoons chicken base or bouillon
1/4 teaspoon salt
1/8 teaspoon chili powder – optional
1/4 cup currants – optional
4 dried apricot halves, finely chopped – optional
1 small apple, chopped – optional
cooking spray
1 cup raw Basmati rice*, long-grain white rice, or brown rice cooked without butter or salt

1. Lightly spray a large non-stick or stick-resistant skillet or pan with cooking spray and preheat on medium-high. Add chicken to pan, browning 4 to 5 minutes until meat no longer appears raw. Remove chicken from pan and set aside. Leaving any browned bits in pan, reduce heat to medium. Add curry powder, pepper, garlic and ginger to pan and sauté, stirring constantly until fragrant, about 2 to 3 minutes.

2. Add onion and red pepper to spices and sauté until onions are translucent. Making sure there is a small amount of liquid from onions and peppers in pan, (if not add a small amount of water) gradually add flour, stirring constantly to blend well. Add tomatoes, green chilies, water or wine and bouillon and simmer for 5 to 10 minutes.

3. Add currants, apples and/or apricots to curry and simmer 10 minutes. Add shrimp to curry and simmer 5 to 7 minutes until shrimp are pink. Remove from heat and serve over 2/3 cup hot Basmati rice.

Serving Suggestion:

Optional ingredients can be served as condiments along with Cilantro and Yogurt Raita cucumbers, chutneys, sliced tomatoes and onions with fresh lemon juice, chopped green onions, coarsely chopped peanuts, shredded coconut, etc.

Yield: 6 servings with 2/3 cup cooked rice at approximately 460 calories; 1.3 grams total fat; 0.1 gram saturated fat; 30 milligrams cholesterol; 94 grams carbohydrate; 10 grams dietary fiber; 25 grams protein; 737 milligrams sodium.

Basmati rice is a particularly aromatic long-grain variety of rice used in Indian cooking. Basmati rice is available in Indian Markets, specialty stores and some health-food stores.
Cilantro-Yogurt Sauce (Raita)
1/2 cup cilantro, minced
2 cloves garlic, pressed or minced
1/4 jalapeno pepper, minced – optional
1/4 teaspoon salt
1 cup plain nonfat yogurt

1. Gently combine cilantro, garlic, chile and salt together in a small bowl with yogurt and chill.