Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 Tbsp fresh lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tbsp vegetable or canola oil
  • 1 Tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp mild curry powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 (14.5 oz) can crushed tomatoes
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 lb Linguine pasta
  • 6 Tbsp Unsalted Butter, room temperature
  • ¼ cup fresh cilantro, finely chopped
  • 2 Tbsp fresh parsley, finely chopped
  • 1 jalapeño, deseeded and minced (optional)
  • Juice of ½ a lime

Instructions:

  1. Toss chicken pieces with lemon juice, salt, and pepper. Set aside while preparing other ingredients.
  2. Boil linguine according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  3. Heat olive oil in a large skillet over medium heat. Sauté onion until softened (about 5 minutes). Add garlic and ginger; cook for 1 minute until fragrant.
  4. Stir in curry powder, smoked paprika, cumin, and cayenne. Cook for 30 seconds, stirring constantly, until fragrant.
  5. Push the aromatics to one side of the pan. Add the marinated chicken and cook until nicely browned on all sides and cooked through (internal temp 165°F/74°C).
  6. Pour in the crushed tomatoes and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom. Let simmer for 5 minutes to allow flavours to meld.
  7. Stir in the heavy cream. Taste and adjust salt/pepper if needed. Keep the heat low—do not boil vigorously once the cream is added.
  8. Remove the skillet completely from the heat. Add the room-temperature Cowboy Butter (6 Tbsp) one tablespoon at a time, whisking gently until each piece melts smoothly into the sauce, creating a rich emulsion.
  9. Add the drained linguine directly into the sauce. Toss well. If the sauce is too thick, add reserved pasta water, a splash at a time, until it coats the pasta beautifully.
  10. Stir in the fresh cilantro, parsley, lime juice, and minced jalapeño (if using). Serve immediately.