how can you make the perfect curry chicken pasta?

OOOOHHHH! I love to make a coconut-curry sauce! You get a can of the coconut milk, some curry, add a little brown sugar, and a dash of cinnamon!

Try this recipe with photos & step by step instructions:

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INDIAN STYLE CURRIED NOODLES WITH CHICKEN

Serves 4-6

Ingredients:

1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
2 tsps of good quality curry powder (Madras or Kashmiri…)
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
½ cup of peas
½ cup of raisins
½ cup of toasted, unsalted peanuts
1 tsp crushed red pepper (to taste)
juice of 1 lime
salt to taste
oil, vegetable or canola
3 tbsps soy sauce
freshly chopped cilantro leaves for garnish

METHOD:

Cook the noodles as directed on the package and set aside until needed.

In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.

Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the curry powder, crushed red pepper and salt. Add the raisins, carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the lime juice and soy sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.

VARIATIONS:

Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…

CHICKEN PASTA SALAD IN CREAMY CURRY
DRESSING

1/4 lb. rotelle pasta
1 whole skinless, boneless chicken breast, poached & cut into bite size pieces
5 cherry tomatoes
2 scallions, sliced thin
1 tbsp. finely chopped fresh basil leaves

DRESSING:

1/2 tsp. minced garlic
1 tsp. minced fresh ginger root
1 tbsp. unsalted butter
1/4 c. heavy cream
1 tbsp. white wine vinegar
3/4 tsp. curry powder
Red pepper flakes to taste
1 tbsp. chopped mango chutney

Cook pasta in boiling salted water until tender. Rinse with cold water and drain. Combine in a bowl pasta, chicken, tomatoes, scallions and basil.
DRESSING: Cook garlic and ginger root in butter over low heat until garlic is softened. Add cream, whisk until slightly thickened. Whisk in vinegar, curry powder, pepper flakes and chutney.

Add dressing to pasta mixture, toss until well mixed. Season with salt and pepper. Serves 2.

OR

CURRIED CHICKEN-PASTA SALAD

Serves 6-8 as main dish, 12 as side dish. Cook:

14 oz. box Mueller’s “Ruffles” pasta or others, as desired

Place in colander:

1 pkg. frozen green peas
2 c. sm. broccoli flowerets, raw

Drain pasta over vegetables. Rinse with cold water. Set aside.
Combine in separated bowl and set aside:

1 c. “light” Miracle Whip
1 tsp. water
1-1 1/2 Dijon or Honeycup mustard
2 dashes hot pepper sauce or Tabasco
1/2 tsp. Worcestershire sauce
Several dashes pepper
Curry to taste (approximately 2 tablespoons)

Cover with water:

6 chicken breasts

Add few dashes dried dill and 1 small onion quartered. Cook chicken, onion and dill 20 to 30 minutes or until done. Bone and cut chicken into bite sized pieces. Discard onion. Combine pasta, vegetables, sauce, 1 cup golden raisins and chicken. Line serving bowl with ruffled lettuce or kale and place in bowl.
SERVING SUGGESTIONS: For an informal summer buffet, serve with two other salads: fresh fruit tossed with low fat raspberry yogurt and a green salad. Crusty French bread and butter.

For a change, reduce the Tabasco and curry and add sun-dried tomatoes in place of raisins. A small can of sliced water chestnuts can be added also in place of raisins (this works best with more curry).

JM