Chicken Curry over Country Pasta

Chicken Curry over Country Pasta

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  • 3 boneless chicken breasts, sliced
  • 1 large onion, finely chopped
  • ½ red chili pepper, finely chopped
  • ½ green chili pepper, finely chopped
  • 1 inch fresh ginger, finely chopped
  • 2 garlic cloves, minced
  • 1 (14 ounce) can chopped tomatoes
  • 1(14 ounce) can coconut milk or 2% milk if preferred
  • ½ teaspoon chili powder
  • 1 teaspoon turmeric
  • ½ teaspoon curry powder
  • ½ teaspoon ground coriander
  • 3 tablespoons vegetable oil
  • 1 pinch salt
  • 16 oz. Country Pasta


  1. Combine garlic, chili’s, and ginger and fry for approximately 1 minute in 2 tablespoons of vegetable oil in a large wok or sauté pan.
  2. Next, add onion and continue cooking for 10 minutes until the onions are transparent. Be sure not to let them brown.
  3. Halfway through cooking, add the chili powder, turmeric and curry powder.
  4. Add the tomatoes and simmer for 5 minutes.
  5. Add the coconut milk and simmer for approximately 20 minutes.
  6. Place sliced chicken in separate pan and fry in remaining oil along with the ground coriander.
  7. Once the meat is cooked, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
  8. While sauce is simmering on low, cook pasta according to directions.


If the sauce needs to be thickened, simply add cream or mix a teaspoon of corn flour with a drop of milk and add to sauce.



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