Curried Chicken and Shrimp With Grapes

• 2 boneless skinless chicken breasts, about 1 pound
• 1 pound medium-size shrimp
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 teaspoon chopped garlic
• 1/2 cup chopped celery
• 2 tablespoons curry powder
• 2 small ripe plum tomatoes, cut into small cubes
• 1 small banana, cut into 1/2-inch cubes
• 1 cup peeled and cubed apples
• 1 bay leaf
• 2 cups fresh or canned chicken broth
• Salt and freshly ground pepper to taste
• 1 cup seedless white grapes
• 4 tablespoons coarsely chopped fresh coriander

1. Cut the chicken breasts into 8 to 10 strips about 1 1/2 inches long.
2. Shell and devein the shrimp.
3. Rinse well and drain.
4. Heat 1 tablespoon of the butter in a small saucepan.
5. Add the onion and garlic.
6. Cook briefly and add the celery.
7. Cook, stirring, for about 1 minute.
8. Do not brown.
9. Sprinkle with curry powder and stir.
10. Add the tomatoes, banana, apples and bay leaf.
11. Stir and add the broth, salt and pepper.
12. Stir well to blend.
13. Simmer 10 minutes.
14. Heat the remaining butter in a nonstick skillet and add the chicken, stirring.
15. Cook for 3 minutes.
16. Add the shrimp, salt and pepper.
17. Cook, stirring, about 2 minutes.
18. Meanwhile, remove the bay leaf and pour the curry mixture into the container of a food processor or blender.
19. Blend to a fine texture.
20. Add the grapes to the chicken mixture.
21. Pour the curry sauce over it and stir to coat well.
22. Bring to a simmer for about 2 minutes.
23. Sprinkle with the coriander, stir and serve immediately.

chicken breasts, shrimp, butter, onion, garlic, celery, curry powder, tomatoes, banana, apples, bay leaf, chicken broth, salt, white grapes, fresh coriander

Taken from cooking.nytimes.com/recipes/8850 (may not work)