Name: Indian Spiced Chicken and Potato Curry with Creamy Pasta
Prep time: 32 min
Cook time: 33 min
Total time: 65 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 grams chicken breast (cut into 2-inch cubes); 400 grams potatoes (peeled and cut into 1-inch cubes); 2 large eggs (beaten); 200 grams pasta (penne or rigatoni); 300 milliliters cooking cream; 2 tablespoons cooking oil; 1 medium onion (finely diced); 3 cloves garlic (minced); 1 tablespoon ginger (minced); 2 teaspoons ground cumin; 1.5 teaspoons ground coriander; 1 teaspoon turmeric powder; 1 teaspoon garam masala; 0.5 teaspoon cayenne pepper; 1 can (400 grams) crushed tomatoes; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup water; 2 tablespoons fresh cilantro (chopped, for garnish)

Indian Spiced Chicken and Potato Curry with Creamy Pasta

A fusion Indian curry dish that combines tender chicken and crispy potatoes in a rich, creamy tomato-based sauce infused with traditional Indian spices. The addition of pasta creates a unique twist on classic Indian cuisine, making it a hearty and satisfying one-pot meal.

65 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty4/10

Sour4/10

Umami7/10

Spicy5/10

🥄 Texture

Rich and creamy sauce coats al dente penne, with tender, juicy chicken cubes and soft, slightly golden potato pieces. Egg ribbons add silkiness while the pasta and potatoes provide a pleasant contrast between chew and melt-in-mouth softness.

👃 Aroma

Warm, savory spice notes of cumin, coriander and garam masala dominate, layered with bright garlic and fresh ginger and a tomatoey tang. The cream mellows the spice, adding a buttery, dairy aroma while chopped cilantro lends a fresh, herbaceous finish.

🍷 Pairs Well With

Mango lassi (cooling and slightly sweet) or an off-dry Riesling; alternately a crisp Indian pale ale to cut the creaminess and complement the spices.

🥗 Side Dishes

Cucumber raita or plain yogurt (cooling); garlic naan or warm flatbread to scoop; simple kachumber salad (tomato, cucumber, onion, lemon); optional papadums or Indian pickles for extra crunch and tang.

Ingredients(19 items)

1500 grams chicken breast (cut into 2-inch cubes)

2400 grams potatoes (peeled and cut into 1-inch cubes)

32 large eggs (beaten)

4200 grams pasta (penne or rigatoni)

5300 milliliters cooking cream

62 tablespoons cooking oil

71 medium onion (finely diced)

83 cloves garlic (minced)

91 tablespoon ginger (minced)

102 teaspoons ground cumin

111.5 teaspoons ground coriander

121 teaspoon turmeric powder

131 teaspoon garam masala

140.5 teaspoon cayenne pepper

151 can (400 grams) crushed tomatoes

161 teaspoon salt

170.5 teaspoon black pepper

181 cup water

192 tablespoons fresh cilantro (chopped, for garnish)

Instructions

Heat 1 tablespoon of cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Add the diced onions and sauté for 3-4 minutes until they become translucent and golden.

Add the minced garlic and ginger, stirring constantly for 1 minute until fragrant.

Add the chicken cubes to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

In a small bowl, combine the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Add this spice mixture to the pot and stir well to coat the chicken evenly. Cook for 1 minute to bloom the spices.

Pour in the crushed tomatoes and 1 cup of water. Stir well and bring the mixture to a simmer. Reduce heat to medium and cook for 10 minutes.

While the curry is simmering, heat the remaining 1 tablespoon of oil in a separate pan over medium-high heat. Add the potato cubes and cook for 8-10 minutes, stirring occasionally, until they are golden and partially cooked. Set aside.

Add the partially cooked potatoes to the curry pot and stir well. Continue simmering for another 8-10 minutes until the potatoes are tender and the chicken is fully cooked.

In a separate pot, boil water with salt and cook the pasta according to package directions until al dente. Drain and set aside.

Reduce the heat to low and stir in the cooking cream slowly, mixing well to create a smooth, creamy sauce. Season with salt and black pepper to taste.

In a small bowl, beat the eggs lightly. Slowly drizzle the beaten eggs into the curry while stirring gently to create egg ribbons throughout the sauce. Cook for 2 minutes without boiling.

Add the cooked pasta to the curry and gently fold it in, ensuring even distribution throughout the sauce.

Remove from heat and transfer to serving bowls. Garnish with fresh cilantro and serve hot.