Best 2 Curry Pasta Pakistani Style Recipes

Journey to the heart of Pakistani cuisine with our tantalizing collection of curry pasta recipes. From the fiery depths of the North to the aromatic allure of the South, these culinary creations capture the essence of Pakistan's rich and diverse culinary heritage. Indulge in the fiery delight of Keema Curry Pasta, a vibrant symphony of minced meat, aromatic spices, and succulent tomatoes. Embark on a taste adventure with Vegetable Korma Pasta, a vegetarian's delight featuring an array of fresh vegetables enveloped in a creamy, velvety sauce. For a taste of coastal charm, dive into the depths of Fish Curry Pasta, where succulent fish fillets dance amidst a medley of fragrant spices and tangy tomatoes. And for those seeking a taste of tradition, the Classic Chicken Curry Pasta awaits, a harmonious blend of tender chicken, aromatic spices, and a rich tomato-based sauce. Each recipe promises a culinary journey like no other, a celebration of Pakistani flavors and culinary artistry.

Let's cook with our recipes!

CHICKEN JALFREZI

Chicken Jalfrezi image

This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.

Provided by Alia Tasleem

Categories World Cuisine Recipes Asian Pakistani

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 ½ pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 ½ teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
½ cup chopped cilantro leaves

Steps:

Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.7 g, Cholesterol 79.4 mg, Fat 16.9 g, Fiber 2.1 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 754.5 mg, Sugar 2.6 g

CURRY PASTA

Curry Pasta image

A savory curry sauce over pasta of your choice. A microwave may be used to make preparation quicker. However, I used this recipe for camping, since the only thing that needed refrigeration was the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. This dish is vegetarian friendly because you do not need to use pasta stuffed with meat. You may wish to double the sauce recipe and eat it with crusty bread to dip. Yummy! Time to make is an estimate.

Provided by Chef Patience

Categories Curries

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth
1/2 cup butter, divided in half (1 stick)
2 tablespoons curry powder (or more)
1 (14 ounce) package pasta (I used frozen ravioli)
1 (14 ounce) can unsweetened coconut cream (milk)
crusty bread, to dip (maybe french bread?) (optional)

Steps:

Start sauce first, as it needs to simmer to thicken.
Pour the can of broth into a medium sized pot and start simmering it.
Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
Add the curry powder, whisking to make sure there are no lumps.
Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
Serve the sauce over the pasta with a side of crusty bread to dip.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the spices to your taste.
If you don't have all the spices called for in the recipe, use a curry powder blend instead.
Be sure to cook the onions until they are soft and translucent.
If you want a thicker sauce, add a cornstarch slurry or some yogurt.
Serve with rice, naan, or roti.

Conclusion:

Curry pasta is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover chicken, vegetables, or tofu. And it's also a good option for a quick and easy weeknight meal. With so many different variations, there's sure to be a curry pasta recipe that everyone will enjoy.