• Home
  • Creamy Chicken Curry Pasta

Creamy Chicken Curry Pasta

We wanted to bring a new touch to this classic chicken pasta recipe and we must say, we're very proud of the result here. India was our inspiration when we made this, so we've flavored the pasta with generous amounts of curry powder. Also, we've cooked them in a rich, heavy cream sauce, flavored with garlic and parsley.
Features:
We wanted to bring a new touch to this classic chicken pasta recipe and we must say, we're very proud of the result here. India was our inspiration when we made this, so we've flavored the pasta with generous amounts of curry powder. Also, we've cooked them in a rich, heavy cream sauce, flavored with garlic and parsley.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

salt
5 ounces of penne pasta
2 teaspoons of curry powder
1 tablespoon vegetable oil
10 ounces of chicken breast, sliced
5 ounces of mushrooms, sliced
pepper
1 garlic clove, crushed
½ cup heavy cream
1 egg yolk
fresh parsley
1 teaspoon pomegranate seeds

Ingredients

Steps

1
Done

Heat a saucepan over medium heat, fill it halfway with water and bring to a boil. Add a pinch of salt, 1 teaspoon of curry and the dried pasta. Boil for 10-12 minutes.

2
Done

Heat a skillet over medium heat, and add the vegetable oil. Add the chicken and the brown mushrooms. Cook until chicken turns golden on all sides.

3
Done

Season with salt, pepper, and add the garlic cloves. Pour 1/4 cup of pasta water in the skillet. Reduce the heat and simmer for 6-7 minutes.

4
Done

Add the heavy cream and egg yolk in a glass and mix. Season with the remaining curry powder.

5
Done

Stir, and add the parsley and the drained pasta. Cook until the mixture thickens and serve it with some pomegranate seeds on top.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

561 kcal
Calories
38 g
Protein
35 g
Fat
25 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.