Chicken Curry Sauce For Pasta

READY IN: 32mins
Recipe by MMers

Here's a different kind of pasta sauce...a mix of sweet and spicy.

Top Review by CookingCutie

This was okay. My husband and I cooked it together, and I would make it again for me, but he wasn't a huge fan. I actually came across this when I was wondering if there were any alfredo sauces out there that used plain yogurt, but discovered I had most of these ingredients on hand. I only had tomato sauce instead of paste, so used about half a can of that. We went heavy on the spices, and also added some cayenne for a little kick. Left out the raisins, and overall, I thought it was a good, full flavor. The peanuts were a nice addition. We did use farfalle pasta, but felt that the the more "liquidy" consistency of the sauce would be perfect for....take a wild guess....yes, rice. :) We'd definitely do rice with this next time. Thanks for the recipe!

Ingredients Nutrition


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

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