Description
A creamy pasta dish featuring tender chicken in a flavorful curry sauce.
Ingredients
Scale
- 2 boneless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 8 oz pasta (such as penne)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add the cubed chicken breasts and cook until browned on all sides, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet; sauté until the onion is translucent, about 3 minutes.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Pour in the coconut milk and heavy cream; bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with fresh cilantro before serving.
Notes
For a spicier version, add chili flakes or fresh chili. Serve with garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Indian-Italian Fusion
Nutrition
- Calories: 550
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 45g
- Protein: 25g