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
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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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!