Easy Chicken Curry Coconut Pasta

Ingredients

• 227 g (½ lb)rigatoni pasta, or any pasta of your choice
• 227 g (½ lb)chicken breast or thigh, cut into bite-sized pieces
• 240 ml (1 cup)coconut milk
• 15 ml (1 tbsp)olive oil, for cooking
• 15 ml (1 tbsp)olive oil, for the drained pasta
• 75 g (½ cup)chopped onion
• 150 g (1 cup)chopped tomatoes
• 15 g (¼ cup)chopped coriander
• 5 ml (1 tsp)curry powder
• 5 ml (1 tsp)red chilli powder
• 2.5 ml (½ tsp)ground turmeric
• 2.5 ml (½ tsp)salt, or to taste
• 1.25 ml (¼ tsp)black pepper
• 2 clovesgarlic, minced
• 2.5 ml (½ tsp)ground ginger or fresh ginger, minced
• 360 ml (1½ cups)water

Instructions

1. 1

   Boil the pasta

   Cook the pasta in boiling water over medium-high heat for 10 minutes.

2. 2

   Drain and oil

   Drain the pasta in a colander, rinse it with cold water and set it aside. Toss it with the second tablespoon of olive oil to help prevent sticking.

3. 3

   Heat the oil

   Heat the first tablespoon of olive oil in a pot over medium-high heat.

4. 4

   Cook the onion

   Add the onion and sauté for 2–3 minutes, until translucent.

5. 5

   Cook the chicken

   Add the chicken and cook for 5–7 minutes.

6. 6

   Add the spices

   Add the curry powder, red chilli powder, turmeric, salt, black pepper, ginger and minced garlic. Cook for 2–3 minutes.

7. 7

   Simmer the tomatoes

   Add the chopped tomatoes and cook for 2–3 minutes. Pour in the water, cover the pot and simmer for 4 minutes to thicken the sauce.

8. 8

   Stir in coconut

   Add the coconut milk and stir until combined.

9. 9

   Coat the pasta

   Add the boiled pasta and mix well so it is coated in sauce. Cook over medium-high heat for 5 minutes.

10. 10

    Garnish and serve

    Finish with chopped coriander and serve.

What is chicken curry pasta?

Chicken curry pasta brings together pasta and a spiced, tomato-based chicken sauce enriched with coconut milk. Curry-flavoured pasta is a flexible home-cooking combination rather than one fixed traditional dish, and this version draws on familiar curry seasonings.

Rigatoni gives the sauce ridges and hollows to cling to, while coconut milk softens the tomato and spices into a creamy coating. The result is a filling one-pot-style meal after the pasta has been boiled separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 37g protein, 99g carbs, 59g fat.

The pasta supplies most of the carbohydrates, while the chicken contributes much of the protein. Coconut milk and olive oil provide most of the fat, with smaller amounts also coming from the chicken. For a more balanced plate, serve a portion with a generous side of salad or vegetables.

Choosing the ingredients

Pasta shape: Rigatoni holds the sauce well, but another short pasta can be used. Choose a shape that is easy to stir through the chicken and sauce.

Chicken: Breast or thigh both work when cut into bite-sized pieces. Keep the pieces similar in size so they cook at a similar rate.

Spices: Curry powder, chilli and turmeric build the seasoning, while ginger and garlic add aromatic depth. The listed chilli powder can be adjusted to suit your preferred heat.

Building the sauce

Aromatics first: Cooking the onion until translucent gives it time to soften before the chicken goes in. Stir the spices and garlic with the chicken for their full 2–3 minutes so they are distributed through the pot.

Tomatoes and water: Give the tomatoes 2–3 minutes before adding the water. Simmering covered for 4 minutes lets the mixture thicken before the coconut milk is stirred through.

Getting the pasta right

Boiling: The recipe specifies 10 minutes over medium-high heat; pasta brands and shapes can vary, so check the texture as it cooks. Drain it once it is tender enough for your preference.

Rinsing: The method rinses the drained pasta with cold water and coats it with oil to reduce sticking while the sauce is prepared. Stir it thoroughly into the sauce so the pieces are evenly covered.

Timing and doneness

Chicken: Cut the meat into evenly sized pieces and cook it for the stated 5–7 minutes. Check that the thickest pieces are cooked through before moving on.

Final simmer: Once the pasta is added, cook it in the sauce for 5 minutes over medium-high heat. Stir so it heats evenly and does not catch on the bottom of the pot.

What to serve with it

Fresh sides: A crisp salad or simply dressed cucumber can add a cool contrast to the creamy, spiced sauce. Keep the dressing light so it does not compete with the curry flavours.

Vegetables: Serve with steamed or roasted vegetables if you would like more variety on the plate. Add the chopped coriander just before serving for a fresh finishing note.

Recipe notes & tips

• Cut the chicken into similarly sized pieces to help them cook evenly.
• Stir the spices into the chicken and onion mixture so they are spread throughout the sauce.
• Keep the pot covered during the 4-minute water simmer, as the method directs.
• Stir the pasta through the sauce thoroughly before its final 5-minute cook.
• Taste the sauce before serving and adjust the salt to your preference.

Variations

• Use thigh: Choose chicken thigh instead of breast for a richer-tasting version.
• Change the pasta: Swap rigatoni for another pasta shape that holds sauce well.
• Adjust the heat: Use less red chilli powder for a milder bowl.
• Add vegetables: Stir in cooked vegetables with the pasta for extra variety.
• Use fresh ginger: Replace the ground ginger with minced fresh ginger as listed.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they cook at a similar rate.
• Skipping the stir: Mix the spices well with the chicken so they do not remain in one concentrated patch.
• Uncovered simmering: Keep the lid on while the water simmers for 4 minutes, as directed.
• Pasta sticking: Rinse the drained pasta with cold water and toss it with the reserved oil.
• Not checking the chicken: Confirm the largest pieces are cooked through before adding the tomatoes.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a pan or microwave until piping hot, stirring in a small splash of water if the sauce has thickened.

Frequently asked questions