CURRY CHICKEN PASTA
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.
Provided by Stacey Lawson
Categories Pasta
Time 1h
Number Of Ingredients 12
Steps:
- 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.
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