Curry Chicken Pasta
By
Stacey Lawson
@slawson
1
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.
Ingredients
- 3
- boneless, skinless chicken breasts
- 3 tsp
- curry powder
- 2 Tbsp
- vegetable oil
- 1 large
- yellow onions
- 2 tsp
- minced garlic
- 4
- carrots, shredded
- 1 c
- shredded, sweetened coconut
- 1 c
- milk
- 1 c
- half and half
- 3 c
- chicken broth
- 1 c
- raisins
- 1 lb
- linguine, cooked
How to Make Curry Chicken Pasta
- 1In a small pot combine milk, half & half, and coconut. Cook over low heat until thickened.
- 2Cut chicken breasts into 1 inch cubes, place in a bowl.
- 3Sprinkle three teaspoon of curry powder over chicken pieces and toss to coat pieces evenly.
- 4Heat vegetable oil in a large skillet. When smoking hot, add coated chicken pieces. Cook until browned.
- 5Add sliced onion, carrots, and garlic to chicken. Stir and cook until softened.
- 6Add three cups of chicken broth, bring to a boil.
- 7Add coconut and milk mixture.
- 8Add raisins and stir.
- 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.
- 10Cook linguine according to package directions. Then toss with curry chicken sauce and enjoy.
