Curried Mango Pasta

Published on in Chicken & Poultry, Pasta, Rice & Beans, Recipes, Vegetarian

I have probably mentioned this before (many times!), but I love Indian food. There is something about the complexity and depth of the flavors that really appeals to me. I love bold spices (not heat, just spices) and Indian dishes always seem to deliver.

Each week I spend an hour or two combing through recipes to plan our weekly menu. Most people would probably find this a chore, but I have come to enjoy it. It makes weeknights SO MUCH EASIER and grocery shopping becomes a snap when you know what you are going to eat for the next seven days. Our typical week always has a pizza night, a steak house night and an “Asian” night–which could be Indian or Chinese.

Digging through a mound of cookbooks and magazines I stumbled across a recipe ripped from a magazine in 2004. It was a recipe I have never made, but clearly it caught my eye 16 years ago. It was a Thai inspired dish that paired a Thai curry chicken with pasta.

For the record, I am not really a Thai food fan. When I was in the corporate world, inevitably someone would want to do a birthday lunch at a Thai restaurant. I would shudder, go along to be a team player, and just order Pad Thai. However, I didn’t love it. I mention this because it adds to the mystery of why I held onto a Thai curry recipe for 16 years. Something must have struck a cord.

Giving it some thought, I decided maybe I could take the idea of a curried pasta, but adapt it to flavors I do enjoy. Curry is found in a number of Asian cultures, so why not use the spices that appeal to me?

The result was a delicious dish I am classifying as “Indian Fusion.” I don’t know if that is a thing, but if it is not, it sure is now.

With Curried Mango Pasta, I wanted an East meets West dish. An Indian coconut curry (the East) combined with pasta (the West), and a little veg tossed in to make it “healthy.” It is a quick and easy weeknight meal, so if you are looking for new ideas, give it a try. You won’t be disappointed!

Curried Mango Pasta
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Curried Mango Pasta

Recipe by Oven and Spice / Kacey BaxterCourse: DinnerCuisine: Indian FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 1 tsp olive oil

  • 2 garlic cloves, minced

  • 1 pound boneless skinless chicken breast, cubed

  • 1 cup coconut milk

  • 2 tbs granulated sugar

  • 1 tsp salt

  • 2 tbs tikka masala curry paste

  • 1 tsp Garam Masala

  • 1 1/2 broccoli florets

  • 1 1/2 cups cauliflower florets

  • 4 cups cooked rotini or penne pasta (about 2 cups uncooked)

  • 1 1/2 cups Mango chutney, warmed to room temperature

  • 1/4 cup cashews

  • 2 tbs cilantro, chopped

Directions

  • Prepare pasta to al dente according to package directions.
  • In a nonstick skillet over medium-high heat, heat oil. When oil is shimmery, add chicken and saute for 5 minutes. Add in garlic and cook until fragrant, about 1 minute more.
  • In a bowl, whisk together coconut milk, sugar, salt and curry paste. Add to pan with chicken and bring to a simmer.
  • Add broccoli and cauliflower to the pan. Cover and cook 5-7 minutes, or until vegetables just starting to turn tender. Stir occasionally through cook time.
  • Remove pan from heat. Stir in the entire container of prepared mango chutney and pasta. Toss to combine.
  • Sprinkle with cashews and cilantro before serving. Enjoy!

Notes

  • This recipe requires mango chutney. You can make your own in advance or use prepared chutney. Personally, I prefer the homemade, but I won’t judge you if you used store-bought.
  • If meat isn’t your thing, you can easily swap the chicken for your favorite vegetarian protein.

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