Chicken Curry Spaghetti: A Fusion of Comfort and Exotic Flavors

by

Imagine a dish that bridges continents, combining the familiar comfort of Italian pasta with the bold, aromatic spices of a classic curry. This Chicken Curry Spaghetti is a culinary adventure that brings together the best of two worlds, creating a creamy, spicy, and utterly delicious meal that will transport your taste buds from your kitchen to the vibrant streets of India and the rustic trattorias of Italy.

Ingredients

  • 10.5 oz (300 g) spaghetti
  • 2 chicken breasts (about 10-14 oz / 280-400 g)
  • 1 onion, minced
  • 2 garlic cloves, chopped
  • 2 tablespoons curry powder
  • 6.8 fl oz (200 ml) heavy cream (or coconut milk for exotic version)
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper to taste
  • Fresh parsley or cilantro for serving (optional)

Cooking Instructions

Step 1: Perfect Pasta Preparation

  1. Fill a large pot with water and add a generous pinch of salt.
  2. Bring the water to a rolling boil.
  3. Add spaghetti and cook according to package instructions until al dente.
  4. Drain the pasta in a colander, reserving a small amount of pasta water.
  5. Set aside and keep warm.

Step 2: Chicken Preparation

  1. Cut chicken breasts into thin strips or small cubes.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add minced onion and sauté until translucent and softened (about 3-4 minutes).
  4. Add chopped garlic and cook for an additional 30 seconds.
  5. Introduce chicken pieces to the pan.
  6. Cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and cooked through.

Step 3: Spice and Cream Magic

  1. Sprinkle curry powder evenly over the chicken.
  2. Stir thoroughly to coat the chicken completely with the spice.
  3. Pour in heavy cream (or coconut milk for a more exotic twist).
  4. Season with salt and pepper to taste.
  5. Reduce heat to low and simmer for 5-7 minutes.
  6. Allow the sauce to slightly thicken, creating a rich, creamy coating.

Step 4: The Grand Finale

  1. Add the cooked spaghetti directly into the skillet with the curry chicken.
  2. Gently toss and mix to ensure every strand of pasta is coated with the creamy curry sauce.
  3. If the sauce seems too thick, add a small amount of reserved pasta water to loosen it.
  4. Reheat briefly to ensure everything is warm and well combined.
  5. Garnish with freshly chopped parsley or cilantro if desired.

Serving and Nutrition

Prep Time: 10 minutes Cooking Time: 20-25 minutes Servings: 2-3 portions

Serving Suggestions

  • Serve hot, straight from the pan
  • Pair with a crisp white wine or a light beer
  • Add a side of simple green salad for freshness

Nutritional Information (Approximate per serving)

  • Calories: 450-500
  • Protein: 30g
  • Carbohydrates: 40g
  • Fat: 20g
  • Fiber: 2g

Pro Tips

  • Use fresh, high-quality curry powder for the best flavor
  • For a lighter version, use Greek yogurt instead of heavy cream
  • Adjust curry powder to control the spice level

Variations

  • Vegetarian Option: Replace chicken with tofu or chickpeas
  • Spicy Version: Add a pinch of red chili flakes
  • Dairy-Free: Use coconut milk and skip the cream

Storage and Reheating

  • Store in an airtight container in the refrigerator for up to 2 days
  • Reheat gently in a pan, adding a splash of water or cream to restore sauce consistency
  • Best enjoyed fresh, but makes a great next-day lunch

Indulge in this Chicken Curry Spaghetti – a testament to the beautiful possibilities when culinary traditions meet creativity!