Curry Chicken Pasta
Ready to spice up your pasta routine? This Indian-inspired curry chicken dish is easy, flavourful, and perfect for any day. Prep ahead for deep flavours or whip up a quick lunchbox treat. Cool down or fuel up - this versatile dish has it all!
preparation: 15 minutes
making: 20 minutes
total: 35 minutes
servings: 4 servings
nutrition: 377 calories per serving
cuisine: British
Ingredients
- 250g fusilli pasta
- 2 chicken breasts
- ¼ cup of water
- 2 tsp of curry powder, medium
- 1 tsp of turmeric
- 1 tsp of lemon juice
- 200g soft cheese
- 110g natural Greek yoghurt
- 1 red onion
- 1 orange bell pepper
- a handful of fresh coriander
- oil, for greasing
- salt, for taste
- black pepper, for taste
Method
Boil water for pasta with a pinch of salt.
Add fusilli pasta and cook following the instructions on the package.
Drain, rinse with water and set aside.
Place the chicken on a chopping board and cover with cling film.
Gently pound the chicken breast with a pestle to evenly flatten it.
Season with a pinch of salt and black pepper on both sides.
Heat a frying pan with oil.
Place the breast into the pan and brown it, frying for 2 minutes on each side over high heat.
Pour ¼ cup of water.
Cover with a lid, reducing the heat slightly, and simmer for 3 minutes over medium-high heat. Turn over, cover with the lid again and simmer for 3 more minutes.
Remove from the heat and set aside for cooling, then slice.
In a bowl mix curry powder with turmeric and lemon juice. Blend in the soft cheese until smooth. Add Greek yoghurt and mix.
Dice red onion and bell pepper, chop coriander and add to the bowl.
Place all ingredients into the mixing bowl and stir gently until all combine well.
Chill until ready to serve.
Garnish with fresh coriander for serving.
