Description
This easy creamy chicken curry pasta is packed with flavor, combining tender chicken, aromatic curry spices, and a rich sauce tossed with pasta for a comforting meal.
Ingredients
Scale
- 500g chicken breast, cut into cubes
- 300g pasta (such as penne or fusilli)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 can (400ml) coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 3 minutes.
- Add the chicken cubes to the skillet and cook until browned on all sides, approximately 5-7 minutes.
- Stir in the curry powder, salt, and pepper, cooking for another 1 minute to release the flavors.
- Pour in the coconut milk and bring to a simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
- Add the cooked pasta to the skillet and toss everything together until well coated with the sauce.
- Garnish with fresh cilantro and serve hot.
Notes
For a spicier version, add chopped chili or cayenne pepper. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Fusion
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 35g