Creamy Chicken Curry Pasta

  • Difficulty: Medium
  • 45 minutes
  • 2 servings
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.

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

Steps

  1. 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. 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. 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. Add the heavy cream and egg yolk in a glass and mix. Season with the remaining curry powder.
  5. Stir, and add the parsley and the drained pasta. Cook until the mixture thickens and serve it with some pomegranate seeds on top.

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