Creamy Baked Chicken Curry with Pasta and Broccoli

3 chicken breasts, boneless, skinless
3 tablespoons butter
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup flour
1 + 3/4 cups chicken broth (14 ounces)
1 + 1/2 cups half & half
1 can (14 ounces) diced tomatoes, drained
1 teaspoon dried thyme
2 tablespoons Madras curry powder or hot curry powder
1 teaspoon sea or Kosher salt
1/4 teaspoon fresh black pepper
1/4 cup fresh cilantro or basil, chopped
12 ounces pasta, like penne or rotini
3 cups broccoli florets

1. 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.
2. 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.
3. 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.
4. 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.

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