Chicken Curry Sauce For Pasta Food

CHICKEN CURRY PASTA

Steps:

• Mix all the seasoning in a small bowl. Use half to season the chicken. Keep the other half aside for later.
• Place the chicken strips in a large bowl and coat thoroughly with the seasoning.
• 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.
• Add chopped tomatoes and sauté till cooked and nicely broken down; about 5 minutes. To that, add the coconut milk, broccoli and the rest of the seasoning, and mix well. Cover and simmer for 10 minutes.
• Meanwhile, bring water to a boil in a large pot and season generously with salt. Add Pasta and boil for 8 to 9 minutes or according to the instructions on the package. Drain in a colander.
• Add cooked chicken and cooked pasta to the broccoli sauce and mix well. Add coriander leaves, mix well and serve hot or warm.

VERY EASY CHICKEN CURRY SAUCE

Steps:

• Fry the flour and the butter on a frying pan or in a sauce pan.
• Brown only a bit.
• Pour in the chicken consommé and beat to smooth.
• Pour the sauce to a bowl and fry the chicken strips on the pan.
• Pour in the sauce and cook over a low heat about 5 minutes.
• Serve with rice.
• You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
• These amounts are only approximate, I never measure them.
• This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).

CHICKEN CURRY PASTA

Steps:

• In a sauce pan, heat the butter.
• Saute the pepper, onion, and garlic until tender.
• Stir in the flour and curry powder. Continue to cook 2 minutes over low heat.
• Add the tomatoes and simmer for 5 minutes.
• Add chicken stock and sour cream. Simmer until thickened.
• Stir in diced chicken. Simmer until chicken is heated through.
• While sauce simmers, cook penne according to package directions.
• Drain pasta and put in serving bowl.
• Pour sauce over penne. Stir.
• Sprinkle with almonds, if desired or put on table to let each person add their own.

CHICKEN AND SPINACH IN CURRIED PASTA SAUCE

Steps:

• Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
• Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.

CHICKEN CURRY SAUCE FOR PASTA

Steps:

• In skillet, heat oil over medium-high heat; saute garlic and onion for 2 minutes or until softened.
• Add curry powder, paprika and ginger; cook stirring, for one minute.
• Add chicken; saute for 3 minutes or until lightly browned.
• Stir in 1/4 cup chicken stock.
• Cook for one minute or until liquid has evaporated.
• Add remaining stock& tomato paste and bring to a boil.
• Reduce heat and sprinkle with raisins; simmer for 5 minutes or until chicken is no longer pink inside.
• Remove from heat; stir in yogurt, salt and pepper.
• Top with nuts and parsley.
• Serve over penne or spagetti.

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

CURRY CHICKEN AND PASTA

Steps:

• Start preparation for pasta.
• Cook chicken to your liking in olive oil or If you will be using cooked chicken as I did you will add it later.
• Add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat.
• Add curry powder and mix well.
• Add olive oil (unless you used it to cook chicken) and cooked chicken, mix well.
• Let the mixture simmer thoroughly for about 10 minutes.
• Toss with warm pasta and serve.

CHICKEN WITH CURRY SAUCE

Steps:

• Cut the chicken into bite-size pieces, season with salt and freshly ground white pepper and dust with cornstarch.
• Heat a wok over a high heat, and add half of the peanut oil. Add the chicken and stir-fry for about 6 minutes, until golden brown. Remove and set aside.
• Rinse out and dry the wok, and heat the remaining oil. Add the garlic, ginger and chili and stir-fry for 40 seconds or so. Stir in the onion and stir-fry for a further 40 seconds.
• Tip in the carrot and broccoli florets and fry for 1 minute.
• Pour in the chicken stock, and add the star anise, turmeric, curry powder and brown sugar - bring to the boil.
• Mix the cornstarch and water together to make a smooth paste and stir into the curry sauce. Cook for 2-3 minutes, until thickened.
• Return the chicken to the sauce and cook for 3-4 minutes, until the chicken is warmed through. Garnish with scallion and serve with jasmine rice.

CURRY PASTA

Steps:

• Start sauce first, as it needs to simmer to thicken.
• Pour the can of broth into a medium sized pot and start simmering it.
• Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
• Add the curry powder, whisking to make sure there are no lumps.
• Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
• In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
• When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
• Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
• Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
• Serve the sauce over the pasta with a side of crusty bread to dip.

CHICKEN IN CURRY SAUCE WITH FRUIT

Steps:

• Melt butter in a large, heavy skillet.
• Finely chop onion, and simmer in the butter until soft but not brown. Lower heat to medium.
• Cut all the fruit into small pieces. Add all fruit except the cut up bananas at this point.
• Stir gently until warmed through.
• Add the flour and stir until it's been incorporated, about one minute.
• Add curry and chicken broth.
• Add the bananas.
• Let simmer on low heat for five minutes.
• Add cream and stir.
• Add cooked shredded chicken breast.
• Let it all come back to a low simmer.
• Serve over rice.