Curry Chicken Pasta_Pakistani style
Not spicy. The coconut milk makes a wonderful, flavorful sauce.
¼ cup chickpea flour
2 T. Olive oil
2 bell peppers, red, green or yellow
3 curry leaves
1 lb. skinless, boneless chicken -breast or thigh
1 T. Ginger-garlic paste
1 teaspoon ground turmeric
½ teaspoon cayenne pepper OR 1 teaspoon of paprika
¼ cup water
1 can coconut milk
2 cups broccoli florets, small pieces
1 - 16 oz package pasta (spaghetti, linguini, penne)
3 green chilis, sliced into small rings
½ cup cilantro, chopped
1 lemon, sliced into very thin wedges
Toast chickpea flour
Heat a small non stick skillet over medium heat add chickpea flour and cook until it turns slightly brown and becomes fragrant. Pour into a bowl to cool.
For the sauce
Heat a medium sized skillet over medium heat and add olive oil. When oil is hot add the bell peppers and curry leaves. Stir for 2 minutes.
Add the cubed chicken and cook until the chicken is no longer pink. About 5 minutes.
Stir in ginger-garlic paste and fry for 30 seconds.
Combine the turmeric, cayenne, and roasted chickpea flour. Sprinkle this over the chicken mixture and add ¼ cup water. Stir to coat chicken with the spices.
Add 1 can coconut milk and the broccoli florets. Stir mixture to combine and lower heat to simmer while you cook the pasta.
Fill a large pot with salted water and cook pasta according to package directions. Drain pasta.
Transfer the drained pasta to a serving bowl and pour the chicken mixture over.
Sprinkle green chilis and cilantro on top and lay sliced lemons around the outside to the bowl. Serve and enjoy!
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