Chicken Korma Pasta
A mild and creamy chicken korma pasta made with coconut milk, korma paste and penne.
Family Rating
Cooking History
Cooked
0
times
Last Cooked
Never
⏱ 30 mins
🍽 Serves 4
⭐ Favourite
Cook Time
⏱ 30 mins
Servings
🍽 4
Difficulty
🌶 Easy
Cuisine
🍛 Indian Fusion
Ingredients
- Chicken Breast500 g
- Penne Pasta300 g
- Garlic Granules1 tsp
- Onion Granules2 tsp
- Korma Paste3 tbsp
- Light Coconut Milk250 ml
- Chicken Stock100 ml
- Greek Yoghurt2 tbsp
- Parmesan50 g
- Flat Leaf Parsley1 tbsp
Method
- 1
Cook the penne in salted boiling water until al dente.
- 2
Season and fry the chicken until golden and cooked through.
- 3
Add the garlic granules and onion granules and cook for 30 seconds.
- 4
Stir in the korma paste and cook for 1 minute.
- 5
Pour in the chicken stock and coconut milk and simmer for 5 minutes.
- 6
Reduce the heat and stir through the Greek yoghurt until smooth.
- 7
Drain the pasta and add it to the sauce with a splash of pasta water if needed.
- 8
Finish with parmesan and parsley before serving.
💡 Family Notes
Great for leftovers. Add a splash of pasta water if reheating.