Curry is one of those dishes that I have always been fond of. It really doesn’t matter what kind of curry it is, I just love the spiciness and depth in the sauce. Now, I know that usually curry is served with rice but I thought this particular night I would make it with pasta. Hey I always try to think out of the box… I made this sauce relatively figure friendly by using yogurt instead of cream, and I added quite a bit of lime juice to freshen the flavours of the sauce. We all have pasta night, at least once a week, so why not give tomato sauce a rest and give curry a try instead.
Serves 2 generously
Half a package (454g box) of rigatoni pasta
2 medium chicken breasts, cubed
coarse salt and freshly cracked black pepper
1 cup of 2-3% plain yogurt
4 garlic cloves, grated
juice of 2 limes
2 tbsp extra virgin olive oil or melted butter
1/2 tsp each: dried oregano, chili flakes, paprika, ground sage, onion powder, ground coriander
3/4 tsp each: turmeric, ground cumin
1-2 tbsp sugar
1 onion, sliced thin
3 tbsps tomato paste
1/2 cup chicken broth
1 head broccoli, florets only
1. Take a large shallow pot, put in the cubed chicken breasts, and season with salt and pepper. Add in the plain yogurt, grated garlic, lime juice, oil, all of the spices, sugar, sliced onion, and the tomato paste. Using a wooden spoon, give all of the ingredients a good stir to combine. Let the chicken marinade for a few minutes.
2. Turn the heat on to medium high, add in the 1/2 cup of chicken broth to the chicken-curry mixture, give it a good stir, and let the pot bubble for a couple minutes; making sure to stir occasionally to prevent burning. Then turn the heat down to a gentle simmer, cover, but allow some steam to vent out of the side. Simmer for a good 25-30 minutes or until the sauce has thickened nicely and the chicken is super tender. Stir occasionally.
3. Put on a pot of water to boil, salt the water, and cook the pasta to al dente. Follow the package directions.
4. With the last 2-3 minutes of cooking, add in the broccoli florets, then cover to finish cooking. The curry sauce is done when the broccoli is tender-crisp. Quickly, add in the cooked pasta, toss to coat with the sauce, and serve immediately. Best served right away.
Cook’s Tip: If the sauce has thickened too much, add in about 1/4 cup of milk, light cream, or even stock to loosen the sauce.