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 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
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.
JAMAICAN CURRY CHICKEN
I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!
Provided by camsmum
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
- Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
- Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g
CURRY CHICKEN PASTA SALAD
Make and share this Curry Chicken Pasta Salad recipe from Food.com.
Provided by WI Cheesehead
Categories Curries
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine curry, oil, and 1 T lemon juice, pour over chicken, toss to coat, cover and refrigerate 1-2 hours.
- Heat large nonstick skillet over med heat, add chicken.
- Cook, stirring regularly, about 3 min (or more). Reduce the heat a bit if the sauce starts to darken.
- Remove the pan from the heat, let cool while the pasta boils.
- Boil pasta in salt and water, rinse and set aside. For about the final 2 min of cooking time, add the peas, drain and rinse w/rest of pasta.
- While pasta cooks, prepare the salad dressing. It is important to have dressing done at same time as pasta, so pasta doesn't sit w/out dressing too long, as it will clump.
- In a large bowl, blend minced red onion, mayonnaise, mustard and 1 T lemon juice.
- Add the curried chicken w/all the sauce out of the pan; whisk to blend.
- Add pasta and peas, toss to coat and add salt if desired.
- Serve right away or chilled for later. 8-12 servings.
Nutrition Facts : Calories 355.4, Fat 9.7, SaturatedFat 2.1, Cholesterol 36.3, Sodium 341.2, Carbohydrate 46.3, Fiber 3.2, Sugar 1.9, Protein 20
CURRY PASTA
A savory curry sauce over pasta of your choice. A microwave may be used to make preparation quicker. However, I used this recipe for camping, since the only thing that needed refrigeration was the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. This dish is vegetarian friendly because you do not need to use pasta stuffed with meat. You may wish to double the sauce recipe and eat it with crusty bread to dip. Yummy! Time to make is an estimate.
Provided by Chef Patience
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Start sauce first, as it needs to simmer to thicken.
- Pour the can of broth into a medium sized pot and start simmering it.
- Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
- Add the curry powder, whisking to make sure there are no lumps.
- Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
- In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
- When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
- Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
- Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
- Serve the sauce over the pasta with a side of crusty bread to dip.
THAI CHICKEN PASTA
Categories Chicken Pasta Kid-Friendly Coconut Basil Broccoli Summer Bon Appétit Small Plates
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.
- Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.
MAPLE-CURRY CHICKEN
Maple syrup brings a unique Canadian flavor to a great curry dish.
Provided by Matt HG
Categories Main Dish Recipes Curries Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
- Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.
Nutrition Facts : Calories 546.4 calories, Carbohydrate 26.4 g, Cholesterol 149.3 mg, Fat 40 g, Fiber 2 g, Protein 21.9 g, SaturatedFat 19.8 g, Sodium 292.4 mg, Sugar 18.1 g
CURRY CHICKEN PASTA SALAD
Good for lunch or dinner, this warm-weather pasta salad is a complete meal when served over a bed of lettuce with a side of fresh sliced garden tomatoes and warm garlic breadsticks. I usually add more curry powder than the recipe calls for.
Provided by Cassie
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 3h35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
- Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
- Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 37.5 g, Cholesterol 54.6 mg, Fat 18.3 g, Fiber 2.5 g, Protein 23.6 g, SaturatedFat 3.4 g, Sodium 364.1 mg, Sugar 7.6 g
CURRIED CHICKEN SKILLET
This protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. -Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring 1-1/3 cups broth to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes., In a large skillet, heat oil over medium-high heat; saute sweet potato, onion and celery until potato is tender, 10-12 minutes. Add peas, garlic, ginger and seasonings; cook and stir 2 minutes. Stir in chicken and remaining broth; heat through. Stir in quinoa.
Nutrition Facts : Calories 367 calories, Fat 11g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic exchanges
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