Chicken Curry Sauce for Pasta
Elevate your pasta night with this vibrant Chicken Curry Sauce for Pasta, a unique fusion of creamy curry flavors and Italian comfort. With tender bite-sized pieces of chicken simmered in a luscious sauce made from fragrant spices, coconut milk, and diced tomatoes, this recipe brings the bold taste of curry to your favorite pasta. The subtle heat of curry powder and paprika is perfectly balanced by the sweetness of the coconut milk, creating a silky, aromatic sauce that pairs beautifully with any type of pasta. Ready in just 45 minutes, this one-pot wonder is a crowd-pleaser that’s easy enough for weeknights yet impressive enough for gatherings. Garnish with fresh cilantro for a hint of brightness and experience the delightful marriage of global flavors in every bite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 teaspoon ginger
- 1.5 tablespoons curry powder
- 1 teaspoon paprika
- 1 can canned diced tomatoes
- 1 cup coconut milk
- 0.5 cup chicken stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 300 grams cooked pasta of choice
Instructions
Dice the chicken breasts into bite-sized pieces. Season lightly with a pinch of salt and pepper, then set aside.
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the diced chicken to the pan and sauté for 5–7 minutes until lightly browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
In the same pan, add the chopped onion and cook for 3–4 minutes until softened and translucent.
Add the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.
Stir in the curry powder and paprika, cooking for 30 seconds to toast the spices.
Pour in the canned diced tomatoes. Stir well and let it simmer for 3 minutes.
Add the coconut milk and chicken stock to the pan. Mix thoroughly and bring the sauce to a gentle simmer.
Season with salt and black pepper. Let the sauce cook for 5–7 minutes to thicken slightly.
Return the cooked chicken to the pan and stir well to coat it in the curry sauce.
Simmer for 3–5 minutes until the chicken is warmed through, and the sauce has reached your desired consistency.
Prepare your pasta according to package instructions while the sauce is cooking. Drain the pasta and set it aside.
Plate the cooked pasta and spoon the chicken curry sauce generously over the top.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 6840 mg | 297% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 40.4 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
