Do you ever get a recipe idea and have to make it immediately or risk bursting with impatience?
That’s me. All the time.
I have issues.
Curry is kind of a brand new spice for me. I’ve only been using it for a short span of time. Just long enough to realize how much I adore it. And how little I know about it. When I spied Madras curry in the market I didn’t have to think twice. I snatched it right up as a plan formed in my mind.
I rushed right home to make this. That’s how I roll.
Curry powder, garlic, thyme and fresh cilantro season the sauce made from chicken broth, half & half and diced tomatoes. The spicy, creamy sauce is poured over cut-up chicken breast, baked in a casserole pan and served over pasta and broccoli.
With perfectly tender chicken, the pasta and broccoli soak up the luscious, rich, golden sauce to round out the dish beautifully. Sometimes having issues is a good thing.
If you like curry and you like chicken then you’ll love this! It’s curry chicken pasta comfort.
- Clean and cut each chicken breast into 6 pieces (like chicken nugget size). Cut down the middle lengthwise and then cut each piece into 3 as equal in size as possible. Grease a 9×13 inch baking or casserole pan, place chicken pieces evenly across bottom.
- Preheat oven to 400 degrees F. In a large saucepan melt butter and olive oil together over medium-low heat, add garlic, saute until fragrant. Add flour and whisk 2-3 minutes. Slowly whisk in broth, then half & half. Turn heat up and bring to a simmer, simmer slowly for 3 to 4 minutes. Add tomatoes, thyme, curry powder, salt and pepper, bring back to a simmer 3 to 4 more minutes. Remove from heat. Stir in cilantro.
- Pour over chicken. Bake about 30 minutes until bubbly all over and chicken is cooked through. Internal temperature should reach 164 to 175 degrees F.
- Meanwhile cook pasta and broccoli together until pasta is al dente and broccoli is tender. Serve chicken and sauce over top of broccoli and pasta.