Chicken Curry Pasta
A 25-minute skillet dinner where coconut milk and toasted curry powder turn into a sauce that clings to the rigatoni.
Ingredients8
- Rigatoni250g
- Chicken Breast400g
- Curry Powder2 TL
- Coconut Milk200g
- Frozen Peas100g
- Oil1 EL
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Cook the pasta in plenty of salted water until al dente, reserving about three-quarters of a cup of the starchy cooking water.
- 2
Cut the chicken into bite-size cubes and brown it in an oiled skillet for 4 to 6 minutes.
- 3
Dust the meat with the curry powder and toast it briefly, until the spices smell strong and fragrant.
- 4
Pour in the coconut milk and pasta water, let it reduce for a minute, and warm the peas through in the sauce.
- 5
Fold the noodles into the sauce until every rigatoni is glossy and coated.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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