This Simple Chicken Curry Pasta was a total experiment – but a delicious one. With only chicken thigh fillets and fresh pasta left before my weekly food shop, I had to get a bit creative. I was strangely fixated on a curry for dinner so combining the two felt like the perfect solution.
The result was incredible. A creamy, fragrant, one-pan dinner that the whole family loved. It took less than half an hour to make, saved me washing up and delivered a cosy, flavourful meal – ideal for a busy weeknight. And because I know this will become a regular in my kitchen, it deserves its own spot here on the blog.
Ingredients for my Simple Chicken Curry Pasta
You don’t need many ingredients for this dish, which is why it’s great for an easy weekday dinner. Here’s what went into my Simple Chicken Curry Pasta:
- Chicken thigh fillets (or chicken breast), sliced into bite-sized pieces
- Aromatics: chopped onion, minced garlic, minced ginger
- Coconut milk
- Chicken stock
- Mild curry powder
- Tomato puree or tomato paste
- Frozen garden peas
- Fresh or dried pasta
- Olive oil
- Salt and black pepper
- Optional: chopped red peppers
- Fresh coriander leaves for garnish
Preparation
Prepare the chicken
Slice your chicken thigh fillets into small pieces. Add to a bowl with a pinch of salt and pepper and mix well. Chicken thigh is my preferred cut because it stays tender and juicy but chicken breast works too.
Prep the aromatics
Finely chop the onion. Mince the garlic and ginger to create the aromatic base of the curry.
How to make Simple Chicken Curry Pasta
Build the aromatic base
Heat a couple of tablespoons of olive oil in a pan over high heat. Add the onion, garlic and ginger. Sauté for a minute or two until soft and fragrant.
Brown the chicken
Add the seasoned chicken pieces and cook for a few minutes until lightly browned. They don’t need to be cooked through at this stage.
Add curry and tomato
Sprinkle in the mild curry powder and stir in the tomato puree. Mix well until everything is coated in a rich, warm colour.
Simmer the sauce
Pour in the chicken stock and coconut milk. Bring to the boil, then reduce to a simmer for around 5-7 minutes to slightly thicken the sauce.
Cook the pasta in the curry
Stir in the peas and pasta.
- Fresh pasta can go straight into the pan.
- Dried pasta should be boiled for a few minutes first, slightly undercooked so it can finish cooking in the sauce.
Let everything simmer for another few minutes until the pasta has absorbed the curry sauce and the dish has thickened beautifully. Add chopped red peppers if using.
Finish and serve
Turn off the heat and garnish with fresh coriander. Serve piping hot.
Final thoughts
There you have it – Simple Chicken Curry Pasta, a creamy, comforting one-pan dinner ready in under 30 minutes. It’s perfect for those busy nights when you want something quick, satisfying and full of flavour.
Can’t get enough of pasta? Why not try my other pasta recipes on this blog?
Simple Chicken Curry Pasta
Description
This Simple Chicken Curry Pasta brings together tender chicken, aromatic spices and a rich coconut curry sauce, all simmered with pasta in one pan. It’s quick, flavourful and perfect for busy weeknights when you want something comforting without the fuss. With minimal prep and everyday ingredients, this dish delivers a warming curry twist to your usual pasta dinner.
Ingredients
Instructions
-
Build the Aromatic Base
- Heat olive oil in a pan and sauté the onion, garlic and ginger until fragrant.
-
Brown the Chicken
- Add the seasoned chicken and cook until lightly browned.
-
Add Curry and Tomato
- Stir in curry powder and tomato puree until the chicken is well coated.
-
Simmer the Sauce
- Pour in coconut milk and chicken stock.
- Bring to a boil, then simmer for 5-7 minutes.
-
Add Pasta and Veg
- Add peas and fresh pasta (If you're using dried pasta, have a look at my notes in the blog for the best results).
- Cook for a few minutes until the pasta absorbs the curry sauce and thickens.
- Add red peppers if using, cook for another minute or two.
-
Finish
- Turn off the heat and garnish with coriander leaves.
- Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 768.41kcal
- % Daily Value *
- Total Fat 43.48g67%
- Saturated Fat 19.26g97%
- Trans Fat 0.11g
- Cholesterol 193.52mg65%
- Sodium 983.79mg41%
- Potassium 827.76mg24%
- Total Carbohydrate 58.95g20%
- Dietary Fiber 3.35g14%
- Sugars 3.92g
- Protein 36.64g74%
- Vitamin A 112.93 mcg
- Vitamin C 33.32 mg
- Calcium 68.22 mg
- Iron 7.15 mg
- Vitamin D 0.13 mcg
- Vitamin E 2.02 mg
- Vitamin K 30.19 mcg
- Thiamin 0.8 mg
- Riboflavin 0.67 mg
- Niacin 11.25 mg
- Vitamin B6 0.73 mg
- Folate 62.67 mcg
- Vitamin B12 1.08 mcg
- Phosphorus 468.33 mg
- Magnesium 114.93 mg
- Zinc 3.62 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Using dried pasta: If you're cooking with dried pasta, check the packet instructions and par-boil it a few minutes less than stated. It will finish cooking in the curry sauce and absorb all the flavours beautifully.
- Chicken options: Chicken thigh fillets give the best texture as they stay juicy, but breast works well too.
- Veg swaps: You can add extra vegetables such as red peppers, spinach depending on what you have at home.
- Consistency: If the sauce becomes too thick, simply loosen it with a splash of chicken stock or hot water.
- Heat level: This recipe uses mild curry powder but feel free to increase the spice or add chilli flakes for extra heat.
