Orzo Pasta with Curry and Chicken

Main Dishes | Author's cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared by a chef and co-owner of a popular café, John Smith.

Ingredients

Carrot - 1 lbs
Onion - 1 lbs
Tamarind Paste - 5.3 oz
Coconut Milk - 10 fl oz
Cream 22% - 10 fl oz
Lemongrass - 1.1 oz
Kaffir Lime Leaves - 0.1 oz
Vegetable Oil - 5 fl oz
Orzo Pasta - 17.6 oz
Skin-On Chicken Breasts - 1 piece
Cilantro - 0.7 oz
Butter - 0.7 oz

Step by Step guide

Step 1

Cook the pasta according to the package instructions — about 6–7 minutes, then drain and cool under running water.

Step 2

Then take the carrot and onion, grate them on the finest grater, heat vegetable oil in a skillet, sauté the yellow curry paste, and add the resulting vegetable mixture.

Step 3

Add the kaffir lime leaves and a bruised stalk of lemongrass using the back of a knife. Simmer for 10 minutes over low heat, then add the cream and coconut milk, bringing it to a boil before reducing to the lowest heat. Continue to simmer for another 10 minutes. If the sauce is too thick, you can add a little water and bring it back to a boil.

Step 4

While the sauce simmers, in a second skillet, sauté the randomly chopped chicken fillet with a pinch of salt. Be careful not to overcook it — it's better to leave it slightly undercooked so it can finish cooking in the sauce later.

Step 5

Take the desired amount of cooked pasta, add curry sauce, sautéed chicken fillet, and a piece of butter. Mix everything well; the consistency should be similar to that of a very creamy risotto. Season with salt to taste.