Best 6 Chicken Curry Sauce For Pasta Recipes

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

VERY EASY CHICKEN CURRY SAUCE

Steps:

• Fry the flour and the butter on a frying pan or in a sauce pan.
• Brown only a bit.
• Pour in the chicken consommé and beat to smooth.
• Pour the sauce to a bowl and fry the chicken strips on the pan.
• Pour in the sauce and cook over a low heat about 5 minutes.
• Serve with rice.
• You can add almost any spice you like to this, and the amounts of curry, white pepper and cumin can vary a lot.
• These amounts are only approximate, I never measure them.
• This is best with long-grain rice first fried a little with onions and butter and then boiled in chicken consomme (with a cinnamon stick and curry).

CHICKEN AND SPINACH IN CURRIED PASTA SAUCE

Steps:

• Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
• Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.

CHICKEN CURRY SAUCE FOR PASTA

Steps:

• In skillet, heat oil over medium-high heat; saute garlic and onion for 2 minutes or until softened.
• Add curry powder, paprika and ginger; cook stirring, for one minute.
• Add chicken; saute for 3 minutes or until lightly browned.
• Stir in 1/4 cup chicken stock.
• Cook for one minute or until liquid has evaporated.
• Add remaining stock& tomato paste and bring to a boil.
• Reduce heat and sprinkle with raisins; simmer for 5 minutes or until chicken is no longer pink inside.
• Remove from heat; stir in yogurt, salt and pepper.
• Top with nuts and parsley.
• Serve over penne or spagetti.

CURRY CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook chicken breasts in the boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Rinse chicken in cold water to cool, cut into small chunks, and refrigerate to cool completely.
• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse pasta with cold water until cool; drain.
• Stir mayonnaise, yogurt, and curry powder together in a large bowl. Add cold chicken, cold pasta, peas, radish slices, and green onion slices; stir to combine.
• Cover bowl with plastic wrap and refrigerate at least 3 hours before serving.

CHICKEN PASTA SALAD IN CREAMY CURRY DRESSING

Steps:

• In a large kettle of boiling salted water cook the pasta for 10 minutes, or until it is tender, refresh it in a colander under cold water, and drain it well. In a large bowl combine the pasta, the chicken, the tomatoes, the scallions, and the basil.
• Make the dressing:
• In a skillet cook the garlic and the gingerroot in the butter over moderately low heat, stirring, until the garlic is softened, add the cream, and cook the mixture, whisking, until it is thickened slightly. Whisk in the vinegar, the curry powder, the red pepper flakes, and the chutney.
• Add the dressing to the pasta mixture, tossing the salad to combine it well, and season the salad with salt and pepper.