Indian(ish) Curry Chicken Pasta Recipe
I adore playing around with different food influences, and whilst much of my cooking is pretty "classical", this curry chicken pasta recipe is definitely not one of them. This pasta dish plays with an Indian flavoured tomato sauce, chicken thighs, a bit of mango chutney and penne, and it makes for a wonderfully delicious fusion dish.
Servings 2 Servings
Calories 807kcal
Ingredients
- 350 g Chicken Thigh Meat 12oz
- 1 Small Red Onion 100g
- 3 Garlic Cloves
- 1 tablespoon Ghee
- 2 teaspoon Mild Curry Powder
- 1 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Turmeric
- 200 g Tomato Passata ¾ Cup
- ¼ teaspoon Salt Plus Extra to Boil the Pasta
- 2 tablespoon Mango Chutney
- 200 g Penne Pasta 7oz
- 1 teaspoon Dried Fenugreek Leaves
Instructions
- Cut the chicken into a 1cm (just under ½") dice.
- Cut the red onion in half, peel it, and then cut it into a 5mm (¼") dice.
- Peel the garlic cloves and dice them as small as you can.
- Heat a 20cm or 8" frying pan over a medium-high heat, and when it is hot, add the ghee, followed by the diced chicken and red onion. Cook for 4-5 minutes.
- Now is a good time to bring the water for the pasta to a boil. I use a 20cm or 8" saucepan with 1½ teaspoons of salt.
- Add the garlic, curry powder, chilli powder and turmeric and toss to coat for 30 seconds.
- Pour in the tomato passata, add the mango chutney and salt, and give everything a stir. Reduce the heat to low, cover with a lid and simmer whilst you cook the pasta.
- Cook the pasta in well-salted boiling water until al dente.
- When the pasta is ready, drain it and reserve a little of the cooking water. Crush the fenugreek leaves into the sauce, add the pasta and toss to coat, adding as much cooking water to form a silky sauce.
- Serve with fresh coriander.
Video
Nutrition
Serving: 1 | Calories: 807kcal | Carbohydrates: 96g | Protein: 58g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 230mg | Sodium: 661mg | Fiber: 7g | Sugar: 15g
