Description
This Creamy Chicken Curry Noodles recipe combines tender chicken breasts with flavorful Indian-inspired spices and a rich coconut milk and Greek yogurt sauce, served over egg noodles. It’s a comforting and easy one-pan dish perfect for a weeknight meal, offering a delightful blend of creamy, spicy, and tangy flavors.
Ingredients
Scale
Protein and Pasta
- 8 ounces egg noodles or pasta of choice
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables and Aromatics
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices and Flavorings
- 2 tablespoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder (optional)
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- Salt and pepper to taste
Liquids and Dairy
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1/2 cup chicken broth
- 1/2 cup plain Greek yogurt
Garnish
- Chopped fresh cilantro
Instructions
- Cook Noodles: Cook the noodles according to package instructions until al dente. Drain and set aside to keep warm.
- Cook Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the bite-sized chicken pieces and cook for about 5 to 6 minutes until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until fragrant and the onion is softened.
- Add Spices: Stir in the curry powder, turmeric, and optional chili powder. Cook for 1 minute to help release their flavors, stirring frequently to prevent burning.
- Make Sauce: Pour in the coconut milk and chicken broth, stirring to combine all ingredients. Reduce the heat to low and let the sauce simmer gently for 2 to 3 minutes.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, mixing them into the sauce.
- Add Yogurt and Flavorings: Stir in the plain Greek yogurt, soy sauce, and lime juice. Mix thoroughly to create a creamy and tangy curry sauce.
- Toss with Noodles: Add the cooked noodles to the skillet and toss everything together until the noodles are fully coated with the creamy curry sauce.
- Season and Garnish: Season with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.
Notes
- For added nutrition, toss in vegetables like bell peppers, peas, or spinach during the sautéing step.
- Adjust the spice level by increasing chili powder or adding a pinch of cayenne pepper.
- For a dairy-free version, omit the Greek yogurt and increase the coconut milk slightly to maintain creaminess.
- To keep the dish gluten-free, use gluten-free noodles or pasta alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
