CHICKEN CURRY PASTA
This is my adaption of a gourmet version of the recipe. Much easier and just as tasty as the original! Have all your ingrdients ready to go before starting to make the sauce!
Provided by Chef Mystra
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a sauce pan, heat the butter.
- Saute the pepper, onion, and garlic until tender.
- Stir in the flour and curry powder. Continue to cook 2 minutes over low heat.
- Add the tomatoes and simmer for 5 minutes.
- Add chicken stock and sour cream. Simmer until thickened.
- Stir in diced chicken. Simmer until chicken is heated through.
- While sauce simmers, cook penne according to package directions.
- Drain pasta and put in serving bowl.
- Pour sauce over penne. Stir.
- Sprinkle with almonds, if desired or put on table to let each person add their own.
Nutrition Facts : Calories 523.5, Fat 23.4, SaturatedFat 11.2, Cholesterol 68.5, Sodium 443.1, Carbohydrate 64.2, Fiber 9.9, Sugar 7, Protein 17.3
CURRY CHICKEN AND PASTA
If you like pasta, this is a great alternative to traditional Italian. This recipe is from rossipasta.com. They have all the hard to find flavored pastas (I used curry linguini). The version below was made to my liking which increased the curry and veggies. You can prepare the chicken however you like (whole cut up, boneless, grilled, smoked etc.). I had some whole smoked beer can chicken so I de-boned and cubed 1 pound.
Provided by Wing-Man
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Start preparation for pasta.
- Cook chicken to your liking in olive oil or If you will be using cooked chicken as I did you will add it later.
- Add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat.
- Add curry powder and mix well.
- Add olive oil (unless you used it to cook chicken) and cooked chicken, mix well.
- Let the mixture simmer thoroughly for about 10 minutes.
- Toss with warm pasta and serve.
Nutrition Facts : Calories 828.3, Fat 39.9, SaturatedFat 6.1, Cholesterol 85.1, Sodium 164.6, Carbohydrate 73.4, Fiber 6.7, Sugar 4.7, Protein 44.2
CHICKEN AND SPINACH IN CURRIED PASTA SAUCE
Provided by Food Network
Categories main-dish
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 7
Steps:
- Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
- Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.
CURRY CHICKEN PASTA
Comfort dish. Easy and fast to make. Strong flavors, don't eat before a date or important meeting (or prepare it without garlic). It's a recipe for one serving, you can make it for more changing the proportions.
Provided by andream
Categories Curries
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Put the pasta in boiling water and cook for the minutes it requires (10 to 12 usually).
- Heat oil in a skillet, when hot put in the garlic.
- After the garlic is starting to brown, add chicken and curry, stir.
- After the chicken is cooked, add heavy cream.
- When the pasta is ready, strain, place in bowl.
- Add the chicken mix to the pasta.
- Stir and ENJOY!
Nutrition Facts : Calories 952, Fat 51.8, SaturatedFat 27, Cholesterol 228.7, Sodium 136.7, Carbohydrate 75.4, Fiber 3.8, Sugar 2.7, Protein 45
CHICKEN CURRY SAUCE FOR PASTA
Make and share this Chicken Curry Sauce For Pasta recipe from Food.com.
Provided by MMers
Categories Curries
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In skillet, heat oil over medium-high heat; saute garlic and onion for 2 minutes or until softened.
- Add curry powder, paprika and ginger; cook stirring, for one minute.
- Add chicken; saute for 3 minutes or until lightly browned.
- Stir in 1/4 cup chicken stock.
- Cook for one minute or until liquid has evaporated.
- Add remaining stock& tomato paste and bring to a boil.
- Reduce heat and sprinkle with raisins; simmer for 5 minutes or until chicken is no longer pink inside.
- Remove from heat; stir in yogurt, salt and pepper.
- Top with nuts and parsley.
- Serve over penne or spagetti.
DELICIOUS AND FAST CHICKEN CURRY
Delicious and fast curry dish.
Provided by werd82
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix curry powder, seasoned salt, and onion powder in a bowl; add chicken and toss to coat chicken in seasoning mix.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes; add chicken, potato, and spinach and stir. Pour coconut milk over the mixture and stir. Place a lid on the skillet, bring the mixture to a simmer, and cook, stirring occasionally, until the potato is tender and the chicken is no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 584.5 calories, Carbohydrate 19.1 g, Cholesterol 65.9 mg, Fat 44.6 g, Fiber 6.1 g, Protein 34.1 g, SaturatedFat 36.4 g, Sodium 482.5 mg, Sugar 1.8 g
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