Creamy Curry & Tomato Chicken Sauce with Spaghetti

This is an interesting recipe. I think the original idea was something similar to a chicken stroganoff or something, a dish that’s pretty common and popular, especially in Brazil, but halfway through I went in a different direction. The sauce ended up being made with cream and tomato, with a touch of heat, which I think pairs perfectly with the chicken and mushrooms.

All of it tossed together with a nice plate of spaghetti, and it turned out to be a delicious meal for two, a little healthier and less calorie-heavy too (with less cream), which is always a nice bonus, since around here we sometimes go a little overboard, hehe.

Yeahhh this is a delicious, simple dish, and sometimes it’s nice to have a rich, spicy, deep flavored curry, but other times it’s also nice to have something a little lighter, especially in the summer time. This recipe strikes a good balance between the two. Let’s get to the recipe!

Creamy Curry & Tomato Chicken Sauce with Spaghetti

Servings: 2
Time: 35mins
Difficulty: Normal
Rating: ★★★★★
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Yeah hehehe this dish is kinda a poor man's strogonoff with a nice curry kick, but whatever.... it was delicious, so I'm sharing it! ;D

Ingredients

Spaghetti – 240g
Chicken – 1 Breast
Onion – 1 Large
Garlic – 2 Cloves
Mushrooms – 120g
Cream – 100ml
Tomato Pulp – 150ml
Olive Oil – A Drizzle
Curry Powder – 1 Teaspoon
Paprika – A Pinch
Cayenne Pepper – A Pinch
Pepper – A Pinch
Salt – A Pinch

Directions

Start by preparing the spaghetti. Bring a pot of water with a pinch of salt to a boil over high heat. Add the spaghetti and cook for about 10 minutes (or as recommended on the package) until tender. Drain and set aside.

While the spaghetti is cooking, in a large skillet, add the julienned onion and garlic cloves. Season with a drizzle of olive oil and a pinch of salt and sauté until the onion is golden brown.

Cut the chicken into strips and season with curry powder, paprika, cayenne pepper, black pepper, and a pinch of salt.

When the onion is tender, add the chicken and let it brown slightly (since it’s thinly sliced, it will cook quickly).

Next, add the mushrooms, followed by the cream and tomato pulp (or tomato sauce). Cook for about 8 minutes, seasoning with salt and pepper (and extra curry powder if you think it needs it).
Once everything is delicious, taste and adjust the seasonings to your liking, serve over the spaghetti, enjoy!

Notes & Tips: Serve sprinkled with parmesan cheese or a pinch of chopped cilantro.

The chicken cooks fast since it’s sliced thin, so keep an eye on it. Overcooked chicken breast turns dry and rubbery, and that will throw off the whole dish.

If you want a deeper curry flavor rather than just heat, add a small spoonful of garam masala or other stronger curry mixed species along with the curry powder, paprika and cayenne. It rounds things out nicely without overwhelming the tomato and cream base.

Slice the mushrooms evenly so they cook at the same rate and don’t turn watery in patches.

If the sauce feels too thick once the cream reduces, loosen it with a splash of the pasta cooking water instead of plain water, the starch helps it cling to the noodles. For a lighter version, swap the cream for a lower fat cooking cream or even plain yogurt, just stir it in off the heat so it doesn’t split.

This dish also works well with a swirl of coconut milk in place of some of the cream, if you want to lean further into the curry side of things.

This recipe for Creamy Curry & Tomato Chicken Sauce with Spaghetti was originally created on BakeAfter.com. Esta receita de Esparguete com Frango Cremoso de Caril e Tomate foi publicada em português no Iguaria.com.