Description
Welcome to your next favorite weeknight dinner recipe! Thiscreamy chicken curry pastabrings the perfect blend of flavors from both Indian and Italian cuisine, making it an irresistible choice for anyone looking to spice up their usual pasta dishes. Combining tender chicken with curry spices, coconut milk, and your favorite pasta, this dish is ready in just 20 minutes. Perfect for those who love hearty meals but want something quick and easy to prepare.
Ingredients
- 300gBoneless Chicken Breast or Thighs: Cut into bite-sized cubes. Thighs provide more moisture, while breast offers a leaner option.
- 300gPasta(Penne, rigatoni, or spaghetti): Choose your favorite type of pasta.
- 1 cupCoconut Milk: Adds creaminess and a subtle sweetness.
- 1small Onion: Finely chopped.
- 3–4cloves Garlic: Minced.
- 2 tablespoonsCurry Powder: The star spice of the dish, giving it rich flavor and warmth.
- 1 teaspoonCoriander: Adds an earthy citrus note.
- ¼ teaspoonCumin: To deepen the flavor profile with warm spice.
- 1 teaspoonFresh Ginger: Minced for a fresh kick.
- 1–2medium Tomatoes: Chopped.
- ½ teaspoonCayenne Pepper: Adjust to your heat preference, or substitute with black pepper.
- Salt to taste: Balances the flavors.
- 2 tablespoonsOlive Oil: For sautéing.
- 1 tablespoonCornflour: Mixed with 2-3 tablespoons of water to make a slurry for thickening the sauce.
- Swapchickenfor tofu or chickpeas for a vegetarian version.
- Usealmond milkinstead of coconut milk for a lower-calorie option.
- Choosegluten-free pastaif needed.
Instructions
- Boil your pasta in a large pot of salted water until al dente. This should take about 8-10 minutes, depending on the type of pasta you are using. Once cooked, reserve about ⅛ cup of pasta water and drain the rest. Set the pasta aside.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent and fragrant. This should take around 3 minutes. Next, add the minced garlic and fry for an additional 30 seconds to release the flavor.
- Now it’s time to add the spices! Stir in the curry powder, coriander, cumin, cayenne pepper, and ginger. Fry the spices for about a minute to release their aromas and deepen their flavors.Pro Tip: Freshly ground spices will add more flavor to your dish!
- Add your cubed chicken to the pan. Stir the chicken with the spices until all pieces are well coated. Cook until the chicken is no longer pink on the outside, which should take 3-4 minutes.
- Stir in the chopped tomatoes and cook for about 2 minutes. Once the tomatoes have softened, pour in the coconut milk. Bring the mixture to a simmer, letting the chicken cook through and the flavors meld together. Add the reserved pasta water to thin the sauce slightly, if needed.
- To thicken the sauce, add the cornflour slurry. Stir continuously to avoid lumps, and cook for another 2-3 minutes until the sauce has thickened to your desired consistency.
- Finally, add the cooked pasta to the pan. Stir everything together, ensuring the pasta is fully coated in the creamy sauce. Let it simmer for 1-2 minutes so the flavors can blend.
Notes
Use Fresh Ingredients: Whenever possible, use fresh garlic, ginger, and spices. These ingredients add a much richer flavor compared to their dried counterparts.
Adjust the Heat: If you prefer a spicier dish, feel free to increase the amount of cayenne pepper. For a milder version, use black pepper or omit the cayenne entirely.
Pasta Cooking Tip: Make sure to cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce.