Chicken Curry Pasta
This flavorful chicken curry pasta is a delicious fusion recipe. It's easy to make with simple ingredients and ready in under 30 minutes.
Servings: 4 Servings
Calories: 610kcal
Ingredients
For The Chicken
- 2 chicken breast diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon curry powder
For The Pasta
- Water for boiling pasta
- 12 oz pasta
For The Sauce
- 3 tablespoon olive oil divided
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 cup marinara sauce
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ cup water
- 1 teaspoon ground cumin
- ¼ cup cilantro minced
Instructions
- In a small bowl, add chicken, salt, pepper, and curry powder. And toss and massage until the spices coat the chicken evenly. Set aside to marinate for 10-20 minutes.
- Fill a large pot with water and bring to a rolling boil over medium heat. Add pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Heat 2 tablespoon olive oil over medium heat in a skillet. Arrange the marinated chicken in a single layer, allowing space between pieces for even cooking. Cook for 4-5 minutes on each side or until thoroughly cooked. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil. Add onions and garlic, sautéing until onions are soft and translucent. You can adjust the heat to low if needed, to avoid the onions from being browned.
- Stir in marinara sauce, paprika, cayenne pepper, and water. Cook for 3-4 minutes or until the sauce thickens slightly.
- Add cooked pasta, cooked chicken, ground cumin, and cilantro to the skillet. Toss well until the pasta is evenly coated with the sauce.
- Serve the chicken curry pasta hot, garnished with extra cilantro if desired.
Notes
-
- Use chicken breast, thighs, or tenderloins; cut into small pieces for better flavor absorption, and swap olive oil with neutral oil or coconut oil if preferred.
- Adjust the spice level easily by reducing or skipping cayenne and black pepper; curry powder and paprika add flavor without much heat.
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days, keeping the pasta fresh and ready for quick meals.
- Freeze in portioned, freezer-safe containers for up to 3 months; thaw overnight in the refrigerator or defrost gently in the microwave.
- Reheat on the stovetop over medium heat with a splash of water or oil to loosen the sauce, stirring until warmed through.
Nutrition
Calories: 610kcal | Carbohydrates: 71g | Protein: 27g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 935mg | Potassium: 608mg | Fiber: 5g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 3mg
