Curry Chicken Pasta Recipes
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.
Recipe From food.com
Provided by andream
Categories Curries
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
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CHICKEN CURRY PASTA RECIPE - JAYNE RAIN
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Estimated Reading Time 6 mins
- Mix all the seasoning in a small bowl. Use half to season the chicken. Keep the other half aside for later.
- Heat olive oil in a large skillet over medium heat. In that, cook and brown the seasoned chicken till cooked and browned to perfection; about 8 minutes. Drain from the skillet and set aside.
- In the same skillet, sauté onions till golden brown; about 3 minutes. To that, add garlic-ginger paste and sauté for a minute till nicely fragrant.
COCONUT CURRY CHICKEN PASTA – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
Mar 21, 2019 Season the chicken with 1/4 teaspoon of the curry powder and a big pinch of salt, then brown it in the pan for about 3-4 minutes. It …
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Mar 21, 2019 Season the chicken with 1/4 teaspoon of the curry powder and a big pinch of salt, then brown it in the pan for about 3-4 minutes. It …
5/5 (2)
Total Time 45 mins
Category Main Course
Calories 547 per serving
- Heat the olive oil in a large skillet with deep sides over medium high heat. Season the chicken with 1/4 teaspoon of the curry powder and a big pinch of salt, then brown it in the pan for about 3-4 minutes. It should get cooked through and just start to develop a little color on the outside. Remove it to a plate. Add in the mushrooms, red pepper, tomato and lemongrass. Let them soften and get fragrant for a few minutes, then stir in the remaining curry powder, another pinch of salt, the garam masala and the chili paste. Let that cook together for another minute before you pour in the coconut milk and chicken stock.
- Return the chicken to the pan and bring it to a low boil. Reduce it to a simmer and let it bubble for 15-20 minutes. In the meantime, get a big pot of water on to boil for the pasta and salt it generously. Cook the shells in it until tender, for about 8-10 minutes. The sauce should be done by this point. Drain the pasta and stir it into the pan with the sauce. Toss it all together thoroughly off the heat and serve immediately! Enjoy!!
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From tasteefulrecipes.com
Aug 12, 2019 6 Most people don’t think of curry pasta when they hear curry or crave it. But I guarantee you that this curry chicken pasta is a …
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Aug 12, 2019 6 Most people don’t think of curry pasta when they hear curry or crave it. But I guarantee you that this curry chicken pasta is a …
3.4/5 (175)
Servings 4
Cuisine Caribbean
Category Main Course
- In a bowl, add the chunks of chunks along with the seasonings and Worcestershire sauce. Mix everything together and set aside.
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- Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, cook the chicken.
- Coarsely chop 2 of the garlic cloves, then finely chop the remaining 3 cloves. Peel a 1 1/2-inch piece ginger. Coarsely chop 1/2 inch, then finely chop the remaining 1 inch.
- Place the coarsely chopped garlic and ginger, 1 1/2 pounds boneless, skinless chicken, 1 of the habanero peppers, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the curry powder in a medium saucepan. Add enough cool water to just cover. Bring to a boil over medium-high heat. Cover, reduce the heat to maintain a simmer, and cook until the chicken is cooked through, 10 to 15 minutes depending on thickness. Meanwhile, cook the pasta and chop the remaining vegetables.
- When the water is boiling, add 1 pound angel hair pasta and cook until the pasta is flexible but still quite undercooked (less cooked than al dente), 1 to 2 minutes. Drain.
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