Smoked Chicken & Shrimp Curry

Lately, my cravings have toggled between smoked chicken and shrimp…anything. After throwing a chicken on the smoker and eating all my usual (read, regular) meals, I was left with enough smoked chicken for maybe two additional meals. So, I took to the kitchen to see what I could create. This particular evening, it was lil cool outside, but not cold. These cooler temps led me to a curry-inspired dish. 

I must admit, living in an apartment has made me conscience of the food I cook because no one, neighbors included, likes to smell certain aromas for more than a day or so (if that, even). When cooking curry, the aroma can linger for DAYS. Therefore, it was important for me to not make my curry too strong or spicy. 

This is what I would consider a more epicurean-version of a traditional curry dish. You, too, can have this delicious curry dish in under an hour. 



1 lb fresh shrimp, deveined and tails removed
1 cup smoked chicken, cooked
6 tbsp butter
6 tbsp flour
1 1/2 tsp onion, finely chopped
1 cup milk
1 1/2 cup coconut milk
1 1/14 tsp salt
2 tsp. curry powder
2 tsp ginger root, finely chopped
1 1/2 tbsp fresh lemon juice


Melt butter in pan; remove from heat

Stir in flour and onion, blending until smooth.

Return to heat; add milk slowly. Bring to a boil, stirring until thickened.

Stir in coconut milk, salt, curry powder, ginger root, lemon juice, shrimp and chicken.

Cover and allow to simmer for 30 minutes.

Service over rice.

If your heart desires and your tastebuds want a lil something more, sprinkle lightly with paprika and enjoy!

Served with garlic fried brown rice (pictured in this post).


This recipe makes enough for six (6) servings.

If you don’t have smoked chicken on hand (that was actually cooked on a smoker), don’t fret…Here’s a smoked chicken recipe for three you can make beforehand.