Spaghetti with chicken curry is a delicious combination that fuses the softness of the pasta with the aromatic and slightly spicy flavor of the curry.  The blend of spices from the curry, along with the creaminess of the coconut milk, imparts a deep, exotic flavor to the spaghetti.


250g spaghetti,
2 chicken breasts, cut into pieces, 2 tablespoons olive oil,
1 chopped onion,
2 cloves garlic, minced
1 red pepper, cut into strips,
1 green pepper, cut into strips,
1 carrot, cut into thin slices, 200ml coconut milk,
2 tablespoons curry paste (to taste),
1 teaspoon turmeric powder,
Salt and pepper to taste,
Fresh cilantro to decorate (optional).


Cook spaghetti in a large pot of boiling salted water according to package directions.  Drain them and reserve.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken and cook until golden brown on all sides.  Remove the chicken from the pan and set aside.

In the same pan, add a little more oil if necessary.  Add the onion and garlic, and cook until golden and fragrant.  Add the peppers and carrot to the pan and cook for a few minutes until tender.  Return the chicken to the pan.

Add the coconut milk, curry paste and turmeric.  Mix well to combine all the ingredients.  Cook over medium heat for about 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Taste and adjust seasoning with salt and pepper if necessary.  Serve the spaghetti on individual plates and top with the chicken curry mixture.  Garnish with fresh cilantro if desired and serve hot.

Enjoy this delicious combination of spaghetti with curry chicken!


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