curry chicken pasta
(1 RATING)
Here in New Orleans there was this great pasta restaurant, Semolina's. They had this great dish, Curry Chicken. I think the place is gone now, so I wanted to recreate that scrumptious dish that I always enjoyed there so many times. Here is my version.
No Image
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4-8 serving(s)
Ingredients
- 3 - boneless, skinless chicken breasts
- 3 teaspoons curry powder
- 2 tablespoons vegetable oil
- 1 large yellow onions
- 2 teaspoons minced garlic
- 4 - carrots, shredded
- 1 cup shredded, sweetened coconut
- 1 cup milk
- 1 cup half and half
- 3 cups chicken broth
- 1 cup raisins
- 1 pound linguine, cooked
How To Make curry chicken pasta
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Step 1In a small pot combine milk, half & half, and coconut. Cook over low heat until thickened.
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Step 2Cut chicken breasts into 1 inch cubes, place in a bowl.
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Step 3Sprinkle three teaspoon of curry powder over chicken pieces and toss to coat pieces evenly.
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Step 4Heat vegetable oil in a large skillet. When smoking hot, add coated chicken pieces. Cook until browned.
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Step 5Add sliced onion, carrots, and garlic to chicken. Stir and cook until softened.
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Step 6Add three cups of chicken broth, bring to a boil.
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Step 7Add coconut and milk mixture.
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Step 8Add raisins and stir.
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Step 9Turn down heat to low and cook until thickened. You may add more curry powder now if you prefer more. I did add a little more.
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Step 10Cook linguine according to package directions. Then toss with curry chicken sauce and enjoy.
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