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5
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Curry Pasta
Try this delectable fusion of chicken curry pasta for a flavor-packed meal. An easy, satisfying dish perfect for any night of the week.
Course
dinner
Cuisine
Fusion
Keyword
chicken breast, coconut milk, pasta
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
1695
kcal
Author
Corrie
Ingredients
2
chicken breasts
cut into bite-size pieces
2
tablespoons
curry powder
300
g
pasta
1
can coconut milk
1
red bell pepper
chopped
1
cup
peas
Instructions
Marinate the chicken with the curry powder and a bit of oil. Set aside for at least 30 minutes.
Cook the pasta according to the package instructions until it's al dente. Drain, reserving some pasta water, and set aside.
In a large skillet, cook the marinated chicken until it's fully cooked.
Add the bell pepper and peas to the skillet and stir until they're soft.
Pour in the coconut milk and bring the mixture to a simmer.
Add the cooked pasta to the skillet, mixing well to ensure it's fully coated with the curry sauce.
If the sauce is too thick, add some of the reserved pasta water.
Serve hot, garnished with fresh herbs if desired.
Notes
Marinate the chicken in curry powder and a bit of oil for at least 30 minutes before cooking for more flavor.
Cook the pasta until it's just al dente as it will continue to cook when mixed with the curry.
If the curry sauce becomes too thick, add a bit of the pasta water to thin it out.
You can adjust the spiciness of the dish by using more or less curry powder.
This dish keeps well in the fridge for up to 3 days, making it a great option for meal prep.
Nutrition
Calories:
1695
kcal
|
Carbohydrates:
73
g
|
Protein:
119
g
|
Fat:
110
g
|
Saturated Fat:
88
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
289
mg
|
Sodium:
2025
mg
|
Potassium:
4405
mg
|
Fiber:
28
g
|
Sugar:
38
g
|
Vitamin A:
6388
IU
|
Vitamin C:
249
mg
|
Calcium:
231
mg
|
Iron:
17
mg