Indian Chicken Curry Pasta

Indian Chicken Curry Pasta

It’s so easy to whip up a delicious creamy curry in a hurry with this Continental recipe. Add some mango chutney and microwave poppadums and it’s the real deal.

Serves: 2


250g sliced skinless chicken breast fillet
1 cup diced pumpkin
1 2/3 cups water
Continental Pasta & Sauce – Chicken Curry
½ cup peas
Chopped coriander


  1. Heat a little oil and cook 250g sliced skinless chicken breast fillet and 1 cup diced pumpkin until lightly browned.
  2. Add 1 2/3 cups water and bring to the boil.
  3. Add Pasta & Sauce and simmer uncovered for 8-10 minutes or until chicken is cooked, adding ½ cup peas for the last few minutes of cooking.
  4. Sprinkle generously with chopped coriander before serving.

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