Mum’s Quick Chicken Curry Pasta
Chicken Curry Pasta was one of my favourite comfort meals as a child. Creamy, lightly spiced sauce over chicken pieces with peas, carrot, corn and pasta. Easy to eat by the spoonful and made for excellent leftovers.
I brought it out recently in a burst of nostalgia for my weekly meal prep and realised just how convenient and macro friendly this recipe is. I’ll definitely be adding mum’s chicken curry pasta back into regular rotation because it’s light yet filling and packed with protein and vegetables.
It’s always best and most delicious when someone else makes it for you, but this speedy low fat version is definitely worth making for yourself too.
The original choice of pasta in chicken curry pasta was a vegeroni mix, with a tri-colour combination of shell shapes. This type of pasta collected the vegetables and sauce perfectly, while adding some extra flavour and texture. Unfortunately it has been discontinued for sale in Australia, so the next best thing is to choose tri-colour spirals or plain shell shaped pasta.
For more quick weeknight recipes, check out our weeknight dinner category. If you’re looking for lighter dinner options, there’s an archive of these recipes here too.
Mum’s Chicken Curry – Shortcut Lunch Prep Version
Defrost Frozen Pea, Carrot Corn Mix in the microwave & Drain.
Combine Milk, Flour, Curry Powder & Chicken Stock Powder in a shaker (alternatively, whisk together in a bowl)
Dice Chicken Breast into medium sized chunks and season with Salt and Pepper. Sear in a non-stick frypan over medium high heat then sautee until golden and cooked through.
Depending on your pan, you may need a drizzle of olive oil.
If you're going to use spray olive oil try and make sure you're using an oil mister and not a can with propellant to ensure the longevity of the non-stick pan's coating (and for health!)
Pour the Curry-milk mixture into the saucepan and stir with a wooden spoon or silicone spatula until thickened. Add the diced chicken and vegetables & combine with the sauce until all heated through.
Best served with Vegeroni Pasta Shapes, but works well with other pasta types or with rice.
Ingredients
Directions
Defrost Frozen Pea, Carrot Corn Mix in the microwave & Drain.
Combine Milk, Flour, Curry Powder & Chicken Stock Powder in a shaker (alternatively, whisk together in a bowl)
Dice Chicken Breast into medium sized chunks and season with Salt and Pepper. Sear in a non-stick frypan over medium high heat then sautee until golden and cooked through.
Depending on your pan, you may need a drizzle of olive oil.
If you're going to use spray olive oil try and make sure you're using an oil mister and not a can with propellant to ensure the longevity of the non-stick pan's coating (and for health!)
Pour the Curry-milk mixture into the saucepan and stir with a wooden spoon or silicone spatula until thickened. Add the diced chicken and vegetables & combine with the sauce until all heated through.
Best served with Vegeroni Pasta Shapes, but works well with other pasta types or with rice.
Notes
Recipe Notes
If you have more time and a less strict macro focus this recipe is improved by frying off a diced brown onion in some olive oil before browning and sauteeing the chicken pieces.
The meat from a pre-cooked bbq chicken can be shredded as a substitute for the freshly cooked chicken breast pieces.
You can also buy shelf stable pre-cooked pasta if you need extra time saving.
Prawns or Tofu would be the best substitutes for this recipe.
Key Ingredients
You May Also Like
One Pot Pork Chop with Carrots, Mash & Gravy
Hearty Beef Stew with Polenta & Mash Topping
