Mild Creamy Coconut Chicken Curry Pasta
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons mild curry powder
- 3 garlic cloves, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until it softens.
- Add the chicken pieces along with the minced garlic, salt, and black pepper. Cook for 6 to 7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
- Sprinkle the mild curry powder over the chicken and stir for 1 minute to toast the spices.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 3 minutes so the sauce thickens slightly.
- Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the creamy sauce.
- Remove from heat and sprinkle with fresh cilantro before serving.
Notes
Use full-fat coconut milk for the richest texture. If the sauce thickens too much while sitting, stir in a tablespoon or two of warm water when reheating. The dish tastes best the day it is made, but portions keep well in the fridge for up to two days.
Course: Main Course
Cuisine: Fusion
Equipment: Large Pot, Large Skillet, Wooden Spoon
Cuisine: Fusion
Equipment: Large Pot, Large Skillet, Wooden Spoon