Creamy Curry Chicken Pasta: A Fusion Delight
If you’re a fan of fusing flavors from different culinary worlds, this recipe for Creamy Curry Chicken Pasta is sure to tantalize your taste buds. It perfectly blends the rich, aromatic spices of curry with the creamy, comforting textures of Italian pasta. This dish is not only a feast for the senses but also quick and straightforward to prepare, making it an excellent choice for both weeknight dinners and special occasions.
Ingredients:
- 350 grams of dry farfalle pasta
- 400 grams of chicken tenders
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt, to taste
- Black pepper, to taste
- 2 heaping teaspoons of curry powder
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried coriander or a few sprigs of fresh coriander, leaves picked
- 180 milliliters of coconut milk
- 180 milliliters of light semi-thick cream, 4% fat
Directions:
- Prepare the Chicken: Start by cutting the chicken tenders into pieces. In a dish, combine them with 1 tablespoon of olive oil, lime juice, curry powder, salt, and black pepper. Mix well and allow to marinate for about 5 minutes.
- Cook the Pasta: While the chicken marinates, bring a large pot of water to a boil. Once boiling, add a generous amount of coarse salt and the farfalle pasta. Cook according to the package directions until al dente. Drain and set aside.
- Sauté the Aromatics: Set a multi-cooker (or a large skillet) to high sauté mode and heat the remaining tablespoon of olive oil. Add the chopped red onion and minced garlic, sautéing for about 2 minutes until the onions are soft.
- Cook the Chicken: To the sautéed onions and garlic, add the marinated chicken and coriander. Stir continuously and cook until the chicken is thoroughly cooked through, about 1-2 minutes. Once done, remove from the cooker to stop the cooking process.
- Combine and Cream: Return the cooker to warming mode and add the drained pasta along with the coconut milk. Stir well to combine. Then, pour in the cream and continue to stir until the pasta is evenly coated and creamy.
- Serve: Dish out the creamy curry chicken pasta while it’s warm and garnish with additional coriander if desired.
Nutritional Information:
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 540 kcal per serving
- Servings: 4
This Creamy Curry Chicken Pasta is a wonderful example of how you can creatively blend ingredients from different cuisines to create a dish that is truly unique and delicious. Whether you’re cooking for yourself, your family, or entertaining guests, this pasta dish is sure to impress with its exotic flavors and satisfying creaminess. Enjoy your culinary journey and the delightful fusion of tastes!
Creamy Curry Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 1x
Description
Indulge in the rich flavors of Creamy Curry Chicken Pasta, a luscious combination of tender chicken, aromatic spices, and creamy sauce intertwined with farfalle pasta. This dish promises a culinary journey with every bite, accentuated by the zest of lime and the subtle sweetness of coconut milk.
Ideal for a bustling weeknight or a casual dinner party, this pasta dish is not only visually appealing but also packed with flavor. Its quick preparation ensures that you spend less time cooking and more time enjoying your meal, making it a go-to choice for families and food enthusiasts alike.
Ingredients
350 grams dry farfalle pasta
400 grams chicken tenders
2 tablespoons olive oil
2 tablespoons lime juice
1 pinch salt
2 pinches black pepper
2 heaping teaspoons curry powder
1 small red onion, finely chopped
1 clove garlic, minced
1 teaspoon dried coriander or a few sprigs of fresh coriander, leaves picked
180 milliliters coconut milk
180 milliliters light semi-thick cream, 4% fat
Instructions
Cut chicken tenders into pieces. Combine in a dish with 1 tablespoon of olive oil, lime juice, curry powder, salt, and pepper. Mix well and let marinate for 5 minutes.
Bring a large pot of water to a boil.
Set a multi-cooker to high sauté mode, start immediately and add 1 tablespoon olive oil, chopped red onion, and minced garlic. Sauté for about 2 minutes until onions are soft.
Add chicken with its marinade and coriander to the cooker. Stir until the chicken is cooked through, about 1-2 minutes. Remove from cooker to stop cooking.
Once water boils, season with a handful of coarse salt, add pasta, and cook according to package directions.
Drain pasta.
Return cooker to warming mode, add drained pasta and coconut milk. Stir well. Then add cream and mix until the pasta is creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 540 kcal