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.