Curry Chicken Spaghetti Recipe

Bring 5 cups water to a rolling boil in a large pot. Add 1 tablespoon salt. Add the 12 oz spaghetti and cook uncovered until just shy of al dente (about 8–9 minutes depending on package). Reserve 1/2 cup pasta cooking water, then drain the spaghetti and toss with 1 teaspoon olive oil to prevent sticking. Set aside.

Combine 1 tablespoon yogurt, 1 teaspoon minced garlic, 1 teaspoon ground turmeric and 1 teaspoon salt in a bowl. Add the 1 lb diced chicken and toss until coated. Marinate 10–15 minutes at room temperature (or up to 1 hour in the fridge).

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon oil. Working in a single layer, add the marinated chicken and sear until golden and cooked through, about 4–5 minutes, stirring occasionally. Remove chicken from the pan and set aside (it will finish cooking later in the sauce).

In the same pan, reduce heat to medium and add 1 tablespoon oil plus 1 tablespoon butter. When butter melts, add 1 cup finely chopped onion and sauté until translucent and starting to brown, about 5–6 minutes.

Add 2 teaspoons minced garlic and 1 teaspoon grated ginger; cook 30–45 seconds until fragrant.

Stir in 2 tablespoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander and 1 teaspoon smoked paprika. Cook the spices 1 minute, stirring constantly to bloom the flavors but not burn them.

Add 1 tablespoon tomato paste and cook 1 minute more, stirring to coat the onion and spices.

Pour in 1 cup chicken stock and use a wooden spoon to scrape any browned bits from the pan. Bring to a simmer.

Stir in 1 cup coconut milk, 1 teaspoon soy sauce and 1 teaspoon brown sugar (or honey). Taste and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently 4–6 minutes until sauce slightly thickens.

Add the sliced red bell pepper, 1/2 cup carrots and 1/2 cup peas to the sauce. Simmer 3–4 minutes until vegetables are tender-crisp.

Return the seared chicken to the pan and stir to combine. Simmer 2–3 minutes until the chicken is fully cooked through and the flavors meld. If the sauce is too thick, add up to 1/2 cup reserved pasta water or extra stock to loosen.

Add the drained spaghetti to the pan and toss thoroughly to coat the pasta with the curry sauce. If needed, add small amounts of reserved pasta water to achieve a silky sauce that clings to the noodles (about 2–4 tablespoons).

Stir in 2 tablespoons sliced green onions and 2 tablespoons chopped cilantro. Add 1 tablespoon fresh lime juice and adjust seasoning with salt, pepper, and crushed red pepper (optional).

If using, sprinkle 1/4 cup grated Parmesan or shredded cheddar and toss briefly until slightly melted and integrated.

Serve immediately with lime wedges on the side.