Easy Chicken Curry Pasta With Coconut Milk

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This chicken curry pasta is really easy to make and tastes amazing. It’s creamy, yummy, and one of my all-time favorite fusion pasta dishes!

Chicken Curry Pasta With Coconut Milk

Chicken Curry Pasta With Coconut Milk

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!

Creamy chicken curry pasta is a fusion dish that brings together the spicy flavors of curry spices, chicken, coconut milk, and pasta.

Chicken Curry Pasta With Coconut Milk

If you’re like me and enjoy experimenting with those bold flavors, then you’re going to love this easy chicken curry pasta with coconut milk.

It’s simple, creamy, and absolutely delicious!

Ingredients

INGREDIENTS CHICKEN CURRY PASTA

Chicken: Chicken breast or a thigh cut into bite-sized pieces. You can also use pre-cooked chicken in chicken curry pasta. This can be a time-saving option if you have leftover cooked chicken.

Oil: Olive oil or any vegetable oil of your choice.

Onion, ginger powder, or fresh ginger diced, cilantro, tomatoes and garlic.

INGREDIENTS CHICKEN CURRY PASTA RECIPE

Spices: Turmeric powder, curry powder and red chili Kashmiri powder.

Seasonings: Salt (as per taste) and black pepper.

Pasta: Rigatoni pasta, or you can use any pasta of your choice.

Milk: Coconut milk

Instructions

BOIL pasta

First, add the pasta to the pot.

BOIL pasta 1

Boil the pasta on medium-high heat for 10 minutes.

REMove pasta

Strain the pasta using a strainer. Rinse with cold water and set aside. Combine with oil to avoid pasta sticking.

Add oil and saute onion.

Heat oil over medium-high heat. Add the onion and sauté it for 2–3 minutes until translucent.

ADD THE CHICKEN

Then add the chicken.

fry chicken

Saute the chicken for 5–7 minutes.

ADD ALL THE SPICES.

After that, add all the spices and seasonings Then cook for 2–3 minutes.

ADD THE tomatoes.

Add the chopped tomatoes and cook them for 2–3 minutes.

add the water.

Then add water, and simmer it for 4 minutes. Put the lid on while cooking.

ADD THE COCONUT MILK.

Add coconut milk and stir to combine.

add the boiled pasta.

Add the boiled pasta. Toss to coat the pasta with the sauce and let it cook for 5 minutes on medium-high heat.

SEASON WITH CILANTRO AND SALT

Season with salt if needed and garnish with chopped cilantro

CREAMY CHICKEN CURRY PASTA

Finally, transfer it to bowl and serve hot.

Storage & Substitute

Storage Suggestions

  • 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.

Substitutes

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.
  • 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.

Other Pasta Recipes

pasta recipe

Easy Chicken Curry Coconut Pasta

This creamy chicken curry recipe is a quick and easy weeknight meal that is full of flavor in under 30 minutes with just a few simple ingredients.
Print Pin Rate
CourseMain
CuisineAsian, Fusion
CategoryPasta
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings2 people
Calories600kcal

Equipment

Ingredients

Pasta

  • ½ lb rigatoni 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

  • 1 tbsp olive oil (rest of cooking)
  • 1 tbsp olive oil (after straining pasta)

Vegetables

  • ½ cup chopped onion
  • 1 cup chopped tomatoes
  • ¼ cup chopped cilantro

Spices

  • 1 tsp curry powder
  • 1 tsp red chili powder
  • ½ tsp ground turmeric

Seasonings

  • ½ tsp salt (as per taste)
  • ¼ tsp black pepper
  • 2 cloves, minced
  • ½ tsp ginger powder or fresh ginger minced

Water

  • cup water

Instructions

  • Boil the pasta on medium-high heat for 10 minutes.
    ½ lb rigatoni pasta or you can use any pasta of your choice.
  • Strain the pasta using a strainer. Rinse with cold water and set aside. Add oil to the pasta to prevent it from sticking.
    1 tbsp olive oil (after straining pasta)
  • In a pot, heat oil over medium-high heat.
    1 tbsp olive oil (rest of cooking)
  • Add the onion and sauté it for 2-3 minutes until translucent
    ½ cup chopped onion
  • Then add the chicken and cook it for 5-7 minutes.
    ½ lb chicken breast or a thigh cut into bite-sized pieces.
  • 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
    1 tsp curry powder, 1 tsp red chili powder, ½ tsp ground turmeric, ¼ tsp black pepper, 2 cloves, minced, ½ tsp ginger powder or fresh ginger minced, ½ tsp salt (as per taste)
  • 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.
    1 cup chopped tomatoes, 1½ cup water
  • Add coconut milk and stir to combine.
    1 cup coconut milk
  • Next 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.
    ¼ cup chopped cilantro

Video

The nutrition information provided is an estimate and may not be exact.

Nutrition

Calories: 600kcal | Carbohydrates: 99g | Protein: 37g | Fat: 59g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 882mg | Potassium: 1090mg | Fiber: 7g | Sugar: 8g | Vitamin A: 673IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 8mg
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Tags:

Noodles/Pasta / Popular

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Recipe Rating




4.34 from 3 votes (3 ratings without comment)