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
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.
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
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.
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
First, add the pasta to the pot.
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 oil to avoid pasta sticking.
Heat oil over medium-high heat. Add the onion and sauté it for 2–3 minutes until translucent.
Then add the chicken.
Saute the chicken for 5–7 minutes.
After that, add all the spices and seasonings Then cook for 2–3 minutes.
Add the chopped tomatoes and cook them for 2–3 minutes.
Then add water, and simmer it for 4 minutes. Put the lid on while cooking.
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.
Season with salt if needed and garnish with chopped cilantro
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
Equipment
- Sauce pot
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
- 1½ 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 translucent½ 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 minutes1 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
Nutrition
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!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!