Combine curry powder blended with the garlic and herb seasoning, 1/2 tsp. cinnamon, and lemon juice.
Toss the chicken and shrimp separately in the curry mixture and marinate for at least ½ hour.
In a medium sauce pan heat the oil until just beginning to smoke. Add the chicken and sauté for 1 to 2 minutes until nicely browned on all sides. Add the shrimp and continue to sauté until they turn reddish-pink. Remove the chicken and shrimp from the pan.
In the meantime, boil the basmati rice in 1¾ cups water with a pinch of kosher salt. Once cooked, set rice aside and keep warm.
Reduce the sauce pan heat to medium and add the onions to the pan and cook until onions are begging to brown slightly.
Add the garlic and red pepper and cook until garlic aroma is obvious.
Add the bird’s eye chili peppers, paprika, thyme, parsley, chopped tomatoes, tomato paste, coconut milk, and chicken stock and cook out until the sauce is a semi-thick consistency.
Return the chicken and shrimp to the pan and cook until chicken in fully cooked.
Serve over basmati rice in a large pasta bowl with some Piri-Piri sauce.
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