Curry Pasta Food

CURRY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
• In a large bowl, combine the curry powder, salt, mayonnaise and lemon juice. Add cooked pasta and toss to coat. Then add the apple, sultanas or raisins, green onion, carrots, tofu and nuts. Mix well. Serve and enjoy!

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.

CURRY PASTA - PAKISTANI STYLE

Steps:

• Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.
• Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.
• Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.
• Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

DUFF'S CURRIED PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente; drain and toss with the milk in a large bowl.
• Meanwhile, toast the curry powder in a small dry skillet over medium heat until fragrant, about 1 minute. Whisk in the peanut oil and cook until the oil is curry-colored; let cool. Whisk the mayonnaise, chutney and curry oil in a large bowl, then whisk in the vinegar to make a smooth dressing. Season with 1/4 teaspoon salt, and pepper to taste.
• Add the broccoli slaw mix, scallions and cilantro to the dressing and toss until combined. Stir in the pasta and toss to coat. Cover and refrigerate until serving.

CURRIED PASTA SALAD

Steps:

• Boil the pasta in salted water for 8 mins. Drain, then cool under the cold tap.
• Meanwhile, mix the mayo, curry paste, yogurt, lemon juice, chutney and sultanas with plenty of seasoning. Add the pasta, coriander, cucumber and celery, and toss everything together to coat in the curried mayonnaise. Pack into a container or bowl.

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.

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.

CURRY PASTE

Steps:

• Put it all in one of those little mini-processors and zoom it a couple of times.
• Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

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.