Creamy Korma Chicken Tagliatelle
Indulge in the perfect fusion of comfort food and aromatic Indian flavors with this Creamy Korma Chicken Tagliatelle. Tender tagliatelle pasta is luxuriously coated in a silky coconut milk and heavy cream-based korma sauce, infused with fragrant spices, garlic, and ginger. Juicy, golden chicken breast, sweet pops of peas, and the satisfying crunch of toasted cashews take this dish to the next level, with fresh cilantro and a touch of lemon juice adding a vibrant finish. Ready in just 45 minutes, this crowd-pleasing recipe offers an irresistible balance of creamy richness and exotic spices, making it an ideal choice for weeknight dinners or special occasions alike. Perfect for fans of curry-inspired pasta dishes, this flavorful masterpiece is as decadent as it is easy to prepare.
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Recipe Information
Ingredients
- 300 g Tagliatelle pasta
- 300 g Chicken breast
- 2 tbsp Olive oil
- 1 small, finely chopped Onion
- 3 minced Garlic cloves
- 1 tbsp, grated Fresh ginger
- 3 tbsp Korma curry paste
- 400 ml Coconut milk
- 150 ml Heavy cream
- 150 ml Chicken stock
- 100 g Frozen peas
- 50 g Cashew nuts
- 2 tbsp, chopped Fresh cilantro (coriander)
- 1 tsp (to taste) Salt
- 0.5 tsp (to taste) Black pepper
- 1 tbsp Fresh lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Stir in the korma curry paste, cooking for 1-2 minutes to release its aroma. Gradually add the coconut milk, heavy cream, and chicken stock, stirring to combine. Bring to a gentle simmer.
Return the cooked chicken to the pan, along with the frozen peas and cashew nuts. Simmer for 5-7 minutes, allowing the sauce to thicken and the flavors to meld together.
Add the cooked tagliatelle to the pan, tossing well to coat the pasta evenly in the creamy korma sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it to your desired consistency.
Season with salt and black pepper to taste. Add the fresh lemon juice and give everything a final stir.
Garnish with fresh cilantro and serve immediately. Enjoy your Creamy Korma Chicken Tagliatelle!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 47.8 g | ||
| Protein | 123.7 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2228 mg | 47% | |
*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.
