Enjoy the bold flavors of Chicken Curry Pasta, a creamy and spicy fusion dish perfect for dinner. Savor tender chicken, rich curry sauce, and perfectly cooked pasta, all infused in coconut milk with vegetables. Indulge in this easy, one-pot meal that combines Indian-inspired flavors with classic comfort food. Elevate your weeknight dinners with this quick and satisfying recipe. Replace the pasta with my Coconut Jasmine Rice for a blast of coconut flavor and a gluten-free alternative.
Enjoy curry flavored meatballs with my Coconut Curry Meatballs and Thai Inspired Chicken Meatball Soup. Try more curry recipe twist on favorites with my Curry Pot Pie, and Curry Chicken Salad Phyllo Cups.
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Ingredients
Find below the list of ingredients to make this Chicken Curry Pasta recipe.
- Uncooked Macaroni or medium-sized pasta
- Coconut Oil
- Chicken Breast
- Shallots or Onion
- Garlic Cloves
- Curry Powder
- Turmeric
- Ginger Root
- Salt and Pepper
- Tomato
- Frozen Green Peas
- Coconut Milk
- Fresh Cilantro
See recipe card for quantities.
How to Make Chicken Curry Pasta
- Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water with the macaroni. Cook until al dente or as directed on the package.
- Mince the garlic and the shallows and set aside. Chop the tomatoes into cubes and set aside in their own dish.
- Cut the chicken breasts into ½ inch cubes. Try using a non-porous cutting board, staying away from wood boards, to prevent any contamination.
- Heat a large skillet or frying pan on medium-high heat. Add the coconut oil or butter to the pan and melt. Cook the chicken cubes in the pan until no longer pink. Add the shallots and garlic and cook for 2 minutes.
5. Sprinkle the curry, turmeric, salt and pepper over the cooked chicken. Cook the spices while stirring for a couple minutes to release all of their aromatics. Deglaze the pan by stirring in the cubed tomatoes to the chicken.
6. Pour the coconut milk over the chicken. Bring to a simmer and turn the heat down to medium-low. Cook until slightly thickened and then add the frozen green peas.
Once the green peas are heated through, turn off the heat and add the drained pasta to the pan of chicken curry. Stir in the pasta until well covered by the sauce and then stir in the cilantro. Serve right away while still hot.
Substitutions
- Pasta - Use any shape of small to medium pasta you have on hand, like shells, bow-tie, fusilli, or penne. Replace the pasta all together by serving the Chicken Curry on top of rice for a gluten-free version.
- Vegetables - Feel free to add vegetables to this dish, like carrot or cauliflower.
- Coconut Oil - Replace the coconut oil in the recipe with butter or olive oil.
Storing the Chicken Curry Pasta
Cool the freshly cooked Chicken Curry Pasta to room temperature for about 30 minutes, but avoid leaving it out for more than two hours. Transfer the pasta into an airtight container or divide it into portion-sized containers for easier reheating. Store it in the refrigerator for up to 3–4 days to maintain freshness. Freeze it in a freezer-safe container for up to 2 months if keeping it longer. Reheat using a microwave or stovetop with a splash of water or cream to preserve the sauce’s consistency and prevent drying out.
Recipe
Chicken Curry Pasta
Ingredients
- 2 cups Uncooked Macaroni
- 1 tablespoon Salt for pasta water
- 2 large Shallots
- 2 cloves Garlic
- 2 large Tomatoes
- 2 tablespoon Coconut Oil
- 500 grams Chicken Breast about 3 breasts
- 1 tablespoon Curry Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
- 400 ml Coconut Milk
- ¾ cup Frozen Green Peas
- ¼ cup Fresh Cilantro finely chopped
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water with the macaroni. Cook until al dente or as directed on the package.2 cups Uncooked Macaroni, 1 tablespoon Salt
- Mince the garlic and the shallows and set aside. Chop the tomatoes into cubes and set aside in their own dish.2 large Shallots, 2 cloves Garlic, 2 large Tomatoes
- Cut the chicken breasts into ½ inch cubes. Try using a non-porous cutting board, staying away from wood boards, to prevent any contamination.500 grams Chicken Breast
- Heat a large skillet or frying pan (enough to also hold the cooked pasta) on medium-high heat. Add the coconut oil or butter to the pan and melt. Cook the chicken cubes in the pan until no longer pink. Add the shallots and garlic and cook for 2 minutes.2 tablespoon Coconut Oil
- Sprinkle the curry, turmeric, salt and pepper over the cooked chicken. Cook the spices while stirring for a couple minutes to release all of their aromatics. Deglaze the pan by stirring in the cubed tomatoes to the chicken.1 tablespoon Curry Powder, 1 teaspoon Turmeric Powder, 1 teaspoon Salt, ¼ teaspoon Ground Pepper
- Pour the coconut milk over the chicken. Bring to a simmer and turn the heat down to medium-low. Cook until slightly thickened and then add the frozen green peas.400 ml Coconut Milk, ¾ cup Frozen Green Peas
- Once the green peas are heated through, turn off the heat and add the drained pasta to the pan of chicken curry. Stir in the pasta until well covered by the sauce and then stir in the cilantro. Serve right away while still hot.¼ cup Fresh Cilantro
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