If you are looking for delicious fusion pasta, try this easy chicken curry pasta with coconut milk. It’s a perfect combination of fusion flavors and surprisingly easy to make. It’s creamy, flavorful, and one of my favorite fusion dishes.
Fusion pasta is something I enjoy making, so I regularly make creamy gochujang pasta and gochujang pasta without cream. And of course chicken curry pasta too!
After all, who doesn’t enjoy pasta and curry? They’re both comforting foods! Pasta is so soft and tender, perfect for rich and flavorful sauces.
On the other hand, curry has these bold and spicy flavors that can add some depth to any dish.
Combining some chicken, aromatic spices, and creamy pasta makes a mouth-watering flavor that’s hard to resist.
If you’re like me and enjoy experimenting with those bold flavors, then you’re going to love my easy chicken curry pasta with coconut milk. It’s simple, creamy, and absolutely delicious!
What Is Creamy Chicken Curry Pasta?
Creamy chicken curry pasta is a fusion dish that combines the bold and spicy flavors of curry with the creamy and comforting texture of pasta. This dish typically includes chicken, vegetables, and a blend of spices such as curry powder, turmeric, and red chili Kashmiri powder. The sauce is made with coconut milk or a substitute such as heavy cream or Greek yogurt, which gives it a rich and creamy texture. This recipe is quick and easy to make and is sure to please anyone looking for a flavorful and satisfying meal.
Ingredients
#Chicken: Chicken breast or a thigh cut into bite-sized pieces.
#Oil: Olive oil or any vegetable oil of your choice.
#Onion, ginger powder, or fresh ginger diced, cilantro, tomatoes and garlic.
#Spices: Turmeric powder, curry powder and red chili Kashmiri powder.
#Seasonings: Salt (As per taste) and black pepper.
#Pasta: Penne pasta, or you can use any pasta of your choice.
#Milk: Coconut milk
Step-By-Step Photo Instructions
#1 Boil the pasta on medium-high heat for 10 minutes.
#2 Strain the pasta using a strainer. Rinse with cold water and set aside. Combine with 1 tbsp of oil, so the pasta doesn’t stick.
#3 In a skillet, heat olive oil over medium-high heat. Add the onion and sauté it for 2–3 minutes until translucent. Then add the chicken and cook it for 5–7 minutes.
#4 After that, add all the spices and seasonings (curry powder, Kashmiri chili powder, salt, black pepper, ginger, and garlic) to the skillet. Then cook for 2–3 minutes.
#5 Add the diced tomatoes and cook them for 2–3 minutes. Then add water, and simmer it for 4 minutes. Put the lid on while cooking.
#6 Add coconut milk and stir to combine. Add the boiled pasta. Toss to coat the pasta with the sauce and let it cook for 5 minutes on medium-high heat.
#7 Finally, garnish with chopped cilantro and serve it hot.
How To Store Leftovers Chicken Curry Pasta?
Here are some tips on how to store chicken curry pasta
- Let it cool: Allow the chicken curry pasta to cool down to room temperature before storing it.
- Use an airtight container: Transfer the chicken curry pasta to an airtight container. You can use a resealable plastic bag or glass containers with tight-fitting lids.
- Store for up to three days: Leftover chicken curry pasta can be stored in the refrigerator for up to three days. If you want to keep it longer than that, you can freeze it for up to three months.
Substitute for Coconut Milk In Chicken Curry Pasta
If you are looking to substitute coconut milk in a chicken curry pasta, you can use the following options:
- Heavy cream: You can use heavy cream in place of coconut milk to add a creamy texture to the sauce. Keep in mind that heavy cream is not a dairy-free option and has a higher fat content than coconut milk.
- Greek yogurt: You can use Greek yogurt as a substitute for coconut milk to add a creamy texture to the sauce. It’s a healthier option compared to heavy cream and provides a tangy flavor to the dish.
- Almond milk: You can use almond milk as a dairy-free substitute for coconut milk. It has a slightly nutty flavor and will make the sauce thinner than coconut milk.
When substituting coconut milk with any of the above options, keep in mind that the flavor and texture of the dish may vary slightly. Be sure to adjust the other ingredients accordingly to achieve the desired taste and consistency.
Other Curry Recipes
You can find here a collection of easy curry recipes for beginners, from creamy coconut to spicy chicken.
Frequently Asked Questions
1. Can I Use Pre-Cooked Chicken For A Chicken Curry Pasta Recipe?
The answer is yes; you can use pre-cooked chicken in chicken curry pasta. This can be a time-saving option if you have leftover cooked chicken.
Keep in mind that using pre-cooked chicken may affect the overall texture of the dish. The chicken may become slightly overcooked or dry if it’s heated for too long. To avoid this, you can add the pre-cooked chicken to the skillet towards the end of the cooking time, just long enough to heat it through.
2. Does Curry Go With Pasta?
Certainly! Curry definitely goes well with curry. Creamy chicken curry pasta is a delicious and easy-to-make fusion dish that combines the bold and spicy flavors of curry with the creamy and comforting texture of pasta.
The beauty of this dish is that it can be easily customized to suit different tastes or dietary restrictions.
Easy Chicken Curry Coconut Pasta
Equipment
- Sauce pot
Ingredients
Pasta
- ½ lb penne pasta or you can use any pasta of your choice.
Meat
- ½ lb chicken breast or a thigh cut into bite-sized pieces.
Milk
- 1 cup coconut milk
Oil
- 2 tbsp olive oil or any vegetable oil of your choice.
Vegetables
- ½ cup diced onion
- 2 cloves, minced
- ½ tsp ginger powder or fresh ginger minced
- 1 cup chopped tomatoes
- ¼ cup chopped cilantro
Spices
- 1 tsp curry powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
Seasonings
- ½ tsp salt (As per taste)
- ¼ tsp black pepper
Instructions
- Boil the pasta on medium-high heat for 10 minutes.
- Strain the pasta using a strainer. Rinse with cold water and set aside. Combine with 1 tbsp of oil, so the pasta doesn't stick.
- In a skillet, heat olive oil over medium-high heat. Add the onion and sauté it for 2-3 minutes until translucent. Then add the chicken and cook it for 5-7 minutes.
- After that, add all spices and seasonings (curry powder, Kashmiri chili powder, salt, black pepper, ginger, and garlic) to the skillet. Then cook for 2-3 minutes
- Add the diced tomatoes and cook them for 2-3 minutes. Add water, simmer, and thicken the sauce for 4 minutes. Put the lid on while cooking.
- Add coconut milk and stir to combine. Add the boiled pasta. Combine well to coat the pasta with the sauce and let it cook for 5 minutes on medium-high heat.
- Finally, garnish with chopped cilantro and the pasta is ready to serve.
Video
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
