You know that I am going to start this post by saying that the inspiration for this Yellow Curry Chicken Pasta is my (now you guess) …. my yellow curry sauce. This recipe is truly the last in a series that has included an INDIAN PANEER YELLOW CURRY PIZZA, an INDIAN PANEER CURRY BURGER, and SPINACH YELLOW CURRY LENTILS to name a few. The first two of these recipes also took advantage of a big block of paneer cheese I had bought.
The learning for this post is totally the re-use of the yellow curry sauce. By making a big batch of this yellow curry sauce, I had the perfect ingredient for my weekly meal plan. Like most of you, I work all week and do not have time each day to make a new meal. If, however, you have a good base to start with,pulling a meal together can happen pretty quickly. Also certain recipes can be sort of made ahead. What do I mean by this last statement? I use my Sundays to get meals ready for Monday through Wednesday. One of those meals is leftovers. The other meals are ideas that can be generally prepared ahead but the final preparation occurs the day you want to serve it.
The original inspiration and recipe for this yellow curry sauce came from Lindsay of PINCH OF YUM. Lindsay is an amazing blogger, amazing person (along with Bjork – her husband) and makes great recipes. The recipe is really quite simple. The base begins with roasting ginger, shallots and garlic in the oven. It creates such a rich base for the Indian spices that get added. The ultimate Yellow Curry Chicken Pasta recipe was set up ahead of time and put together quite quickly the night of serving. Obviously, the yellow curry sauce was made ahead of time. So was the chicken. So the night I made this dish, I only need to sauté the vegetables and cook the pasta. Mix it together and voilá – dinner is served.
The building of the curry sauce and the pasta dish.
The Yellow Curry Chicken Pasta plated.
Yellow Curry Chicken Pasta
- 1 Lb Pasta
- 1/4 Cup Yellow Curry Sauce
- 3 Tbsp Greek Fat free yogurt
- 1/4 Whole Red, Yellow, Green & Orange Peppers sliced
- 3 Ounces Mushrooms sliced
- 2 Ounces Red Onions
- 12 Ounces Fresh Spinach
- 4 Whole Chicken Thighs
- 3 Tbsp Curry Powder divided
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tbsp Olive Oil
On a baking tray, spice the thighs with 2 tbsp of the curry powder. Place in a 325 degree oven and bake for 15 minutes. Set aside. When cool, cut into 1" cubes.
In a skillet, add the yellow curry and the yogurt. Mix well and heat on low heat. Set aside.
Cook the pasta according to the box instructions.
Add the remaining curry powder, salt, pepper and oil to a skillet on medium heat. Cook for 2 minutes. Add the spinach and yellow curry sauce and wilt the spinach - approximately 2 minutes. Add in the pasta and cook for another 2 minutes. Mix well. Finish by adding in the chicken. Mix well.
Serve and enjoy!