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
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3boneless, skinless chicken breasts
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3 tspcurry powder
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2 Tbspvegetable oil
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1 largeyellow onions
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2 tspminced garlic
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4carrots, shredded
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1 cshredded, sweetened coconut
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1 cmilk
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1 chalf and half
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3 cchicken broth
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1 craisins
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1 lblinguine, cooked
How to Make Curry Chicken Pasta
- In a small pot combine milk, half & half, and coconut. Cook over low heat until thickened.
- Cut chicken breasts into 1 inch cubes, place in a bowl.
- Sprinkle three teaspoon of curry powder over chicken pieces and toss to coat pieces evenly.
- Heat vegetable oil in a large skillet. When smoking hot, add coated chicken pieces. Cook until browned.
- Add sliced onion, carrots, and garlic to chicken. Stir and cook until softened.
- Add three cups of chicken broth, bring to a boil.
- Add coconut and milk mixture.
- Add raisins and stir.
- Turn 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.
- Cook linguine according to package directions. Then toss with curry chicken sauce and enjoy.
