Curry Chicken Pasta

Curry Chicken Pasta

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Stacey Lawson


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.


★★★★★ 1 vote

20 Min
40 Min
Stove Top


  • 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
  • 1 c
    half and half
  • 3 c
    chicken broth
  • 1 c
  • 1 lb
    linguine, cooked

How to Make Curry Chicken Pasta


  1. In a small pot combine milk, half & half, and coconut. Cook over low heat until thickened.
  2. Cut chicken breasts into 1 inch cubes, place in a bowl.
  3. Sprinkle three teaspoon of curry powder over chicken pieces and toss to coat pieces evenly.
  4. Heat vegetable oil in a large skillet. When smoking hot, add coated chicken pieces. Cook until browned.
  5. Add sliced onion, carrots, and garlic to chicken. Stir and cook until softened.
  6. Add three cups of chicken broth, bring to a boil.
  7. Add coconut and milk mixture.
  8. Add raisins and stir.
  9. 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.
  10. Cook linguine according to package directions. Then toss with curry chicken sauce and enjoy.

Printable Recipe Card

About Curry Chicken Pasta

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Indian

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