How to Make Creamy Chicken Curry Pasta
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Ingredients for Creamy Chicken Curry Pasta:
- 8 ounces penne pasta
- One pound of finely sliced boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional, for heat
- 1 can 14 ounces diced tomatoes, undrained
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat the olive oil in a big skillet over medium heat.
- Add the thinly sliced chicken breasts to the skillet and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in the curry powder, ground turmeric, paprika, and cayenne pepper (if using), cooking for an additional minute to toast the spices.
- Pour in the diced tomatoes with their juice, scraping the bottom of the skillet to release any browned bits.
- Return the cooked chicken to the skillet and add coconut milk. Stir to combine.
- Season the Creamy Chicken Curry mixture with salt and pepper to taste.
- Simmer the sauce for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve the Creamy Chicken Curry over the cooked penne pasta.
- Garnish with fresh cilantro if desired.
- Enjoy this delightful fusion of creamy chicken curry and pasta, a comforting and flavorful dish!