Chicken Curry Sauce For Pasta

Submitted by MMers

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

 

• Ready In: 32mins
• Ingredients: 15
• Serves: 3-4

ingredients

• 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

directions

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.

Reviews

[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!