Chicken Curry One Pot Pasta

Homemade Beef Burger Patty on a grill


Create a marinade of:

  • 1 Jar of Sweet Pepper & Pineapple Chutney
  • Half a cup of plain yogurt.
    2 teaspoons of crushed garlic.
  • 4 tablespoons of either medium or hot curry powder.
  • Add half a kilogram of cut up boneless chicken thighs to the marinade and let it sit in the fridge overnight in a sealed container.

For the Sauce:

  • 1 cup onion finely diced.
  • 2 teaspoons of garlic and ginger.
  • 1 cup Water.
  • 1 jar Sweet Pepper Chilli Sauce.
  • 4 tablespoons of either medium or hot curry powder.
  • Tagliatelle Pasta.
  • 1 cup Tomato Puree canned.
  • 1/2 cup full cream (You can add more for a creamier texture).
  • Lime juice to drizzle.
  • Salt and pepper to taste.
  • Coriander and coconut flakes to garnish



  • Sauté diced onions in oil in a casserole pot over medium heat until clear.
  • Add the marinated chicken pieces with all the marinade and the garlic and ginger to the pot, mix well to get an even cook on the outside of the chicken.
  • Add a dash of water (or white wine) and deglaze the pot.
  • Break up the pasta into 5cm pieces and add to the pot.
  • Add the tomato puree and curry powder to the cup of water and stir.
  • Add the water mixture to partially submerge the pasta (You need to add enough water to cook the pasta but not so much that it is watery. Most of the water should boil away)
  • Put the lid on and set the temp to high. As soon as the water starts boiling turn it down to medium and let it cook for ten minutes or until the pasta is ready. Stir often so the pasta doesn’t stick to the bottom.
  • When the pasta is ready, add the Sweet Pepper Chilli Sauce, the cream and a drizzle of lime juice and mix it well.
  • Plate and add roughly chopped coriander over the top.

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