Prep 20 mins
Cook 12 mins
Here's a different kind of pasta sauce...a mix of sweet and spicy.
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 tablespoon curry powder
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon ginger
- 1 lb boneless skinless chicken breast, slivered
- 1 1⁄4 cups chicken stock
- 2 tablespoons tomato paste
- 1⁄3 cup raisins
- 1⁄3 cup plain yogurt
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped peanuts or 1⁄4 cup almonds, toasted
- 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.
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!