Linguine with curry chicken
This linguine is made with creamy coconut milk and has aromatic curry flavours--perfect comfort food for a rainy evening in.
This linguine is made with creamy coconut milk and has aromatic curry flavours–perfect comfort food for a rainy evening in.
Linguine with curry chicken
Prep time 30 minutes, cooking time 20 minutes
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Ingredients:
- 1 lb. linguine
- 12 oz. chicken breast, shredded
- 2 cups buttercup squash, cubed ½ inch size
- 1 cup chickpeas
- 2 cups onions, julienne
- 6 cloves garlic, chopped
- 2 tbsp. ginger, chopped
- ½ bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1 tbsp. curry powder
- 2 cups tomato, peeled & seeded
- 1 cup coconut milk
- ghee, clarified butter
Method:
- Preheat a sauté pan, add some ghee and immediately add the ginger, garlic and the curry powder.
- Cook until the flavour develops a sweet aroma and then add the squash and the chicken, stir well.
- Add the tomatoes and the coconut milk, season to taste and cover for about 10 minutes simmering gently. Add some water or chicken stock should it become too dry.
- After ten minutes add the chickpeas and finish cooking the curry.
- Cook the linguine in plenty of salted water to your desired doneness and strain well, add to the curry and toss well, add the cilantro and the green onions and serve immediately.
Serves 4-6 people
Courtesy Massimo Capra,
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