This pasta is one of my creations. It’s little spicy because of the curry powder, but it really depends on the type of curry powder you’re using. It's so easy to make, and it's all made in the same pot. Give it a try and hope you’ll like it as well.
In deep casserole, Heat some oil& butter. Add chicken and some of the chicken spices and stir till chicken is done, takes about 7-10 minutes
Remove the chicken, and in its place, add some more oil& butter, heat then add the onion with little salt. Stir for 3 minutes. Add honey and stir over low heat for 5 minutes more.
Add tomatoes and carrots and stir. Add: curry, paprika, salt, pepper, onion powder, sugar, chicken spices, and chives (Don’t add the parsley now, leave it till the end). Stir over high heat for 3 minutes.
Add the chicken stock; leave it over high heat till it boils.
Add the pasta; stir till it boils again, Reduce heat and cover to cook. (Liquid level should be 1 inch above the pasta level). It’ll need about 10-12 minutes.
Remove cover, add coconut milk& milk powders and stir well to combine. Add chicken pieces& parsley and stir. Leave over low heat for 3 minute.
Transfer pasta into serving plate and garnish with walnuts for extra crunch.
If your using egg noodles, no need to keep it to cook for 10minutes, it might need only 2minutes or so, depending on package directions.