5-ingredient chicken curry pasta

Step 1/4

• 250 g rigatoni

• pot (large)
• liquid measuring cup
• colander

Cook the pasta in a large pot of salted water according to package instructions until al dente. Meanwhile, continue with the recipe. Once pasta is al dente, reserve some pasta water (approx. 200 ml/1 cup), then drain pasta in a colander and set aside.

Step 2/4

• 400 g chicken breasts
• 1 tbsp oil (for frying)
• 2 tsp Kitchen Stories Curry Power seasoning
• alternative to Curry Power: turmeric, cumin, ginger and cinnamon

• knife
• cutting board
• nonstick pan (large)
• cooking spoon
• Curry Power seasoning

Cut the chicken breast fillets into approx. 3x3 cm/ 1.2x1.2 in. cubes and season with salt. Heat the oil in a large non-stick frying pan over medium heat and fry the chicken until golden brown and cooked through, approx. 4–6 min. Then add the Curry Power spice mixture or the alternative and fry for about 1 min. until aromatic.

Step 3/4

• 200 g coconut milk
• 100 g frozen peas
• salt
• pepper

Deglaze the pan contents with coconut milk and some pasta water. Heat until the sauce begins to gently simmer. Stir well until the flavors combine and the sauce thickens slightly. Then add the peas and heat through for approx. 2 min. Season to taste with salt and pepper.

Step 4/4

Add cooked pasta and mix thoroughly until everything looks glossy and creamy. Serve the finished pasta on deep plates.

Enjoy your meal!