I have found some curries to be really involved or full of vegetables that I find off-putting. It is in that spirit, that I recommend this incredibly simple recipe for chicken curry linguine. Another plus to this recipe is the use of cream of chicken soup instead of a heavy cream. It was not difficult to find an acceptable low-fat cream of chicken soup. The use of linguine may be counter-intuitive, but the thickness and consistency of the noodle turned out to be my starch of choice for this curry. If you want an idea of how this might taste, just imagine a midwestern mother made a curry casserole.
Once again, this is another recipe that tastes pretty brilliant with veggie-chicken or without any chicken at all, so I have included it in the vegetarian section.
2 tins of cream of chicken soup (10.75 oz.)
3 Tbsp tomato paste
1/3 cup water
1 cup button mushrooms
1 1/2 - 2 Tbsp Mild Curry Powder
1/4 tsp onion powder
1/4 tsp allspice
1. In a medium-sized pot, combine chicken soup, tomato paste, water, mushrooms, curry powder, onion powder, and allspice.
2. In a separate pot, boil water and cook your linguine. I change the amount each time, though roughly a fistful of pasta will do.
3. As pasta is about to finish, heat curry mixture.
4. Drain water from noodles and immediately add to pot of curry, mix, and heat thoroughly.