Curry Chicken Pasta
Curry Chicken Pasta is a bold and flavorful fusion dish that brings together the richness of Indian spices, the comfort of tender chicken, and the heartiness of pasta. Inspired by traditional Indian curries, this recipe is reimagined in a modern way by pairing a creamy, aromatic curry sauce with perfectly cooked pasta. Although curries are usually served with rice or naan, this creative twist reflects the global trend of blending culinary traditions. With roots in Indian, British, and Italian cooking, it’s a truly international experience.
In the UK, curry has become so popular that Chicken Tikka Masala is considered a national dish!
Serving:
4
Preparation time:
60 min
Calories per person:
Ingredients
Marodi Fusili: 300 grams
Chicken breast fillet: 400 g
Chicken Tikka or Harissa spice blend: 2 teaspoons
Thick yogurt: 2 tablespoons
Salt: a pinch
Lemon juice: a few drops
Vegetable oil: 2 tablespoons
Shallot: 1 piece
Garlic: 2 cloves
Fresh grated ginger: 1 teaspoon
Curry leaves, fresh or dried: 5–8 pieces
Ground cumin: 1 teaspoon
Ground coriander: 1 teaspoon
Coriander seeds: 1 teaspoon
Turmeric: ½ teaspoon
Tomato passata: 200 ml
Chicken stock or water: 175 ml
Garam masala: 1 teaspoon
Full-fat yogurt or sour cream: 1 tablespoon
Fresh parsley or coriander: 20 grams
Chili powder: ½ teaspoon
Preparation instructions:
- Cut the chicken fillet into strips or larger cubes and place them in a bowl
- Add Chicken Tikka spice, thick yogurt, a pinch of salt, and a few drops of lemon juice
- Mix well, cover, and let it rest for 15 to 30 minutes, or longer in the fridge if time allows
- Cook Marodi Fusilli in salted water according to package instructions
- In a large pan, heat the vegetable oil and add finely chopped shallot or onion
- Sauté the shallot over medium heat until golden brown and caramelized
- Add grated ginger and crushed garlic, and fry briefly until fragrant
- If using curry leaves, add them to the pan and sauté briefly
- Add ground cumin, ground coriander, turmeric, and chili powder
- Stir the spices, then add the marinated chicken along with the yogurt
- Fry until the meat is seared on all sides and starts to brown
- Add tomato passata and stock or pasta cooking water
- Cover and simmer for about ten minutes
- Toward the end, add garam masala and a spoon of thick yogurt
- Stir and let everything blend for another minute
- Add the cooked pasta directly into the curry sauce
- Add a few spoonfuls of cooking water if needed to bind everything
- Stir until the pasta is evenly coated with the sauce
- Serve in a deep plate with fresh coriander or parsley, a few drops of chili oil or chili flakes
- Optionally, top with toasted cashews or seeds for extra crunch
Nutritional value:
Carbohydrates: 65.0 g
Proteins: 43.5 g
Fats: 13.5 g
Origin of the recipe:
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