This Jamaican-inspired curry chicken pasta is a comforting, creamy dish that blends the warmth of Caribbean spices with the heartiness of a classic pasta meal. Tender pieces of chicken are simmered in a rich coconut curry sauce, tossed with pasta and colorful bell peppers, then finished with fresh herbs for a bright, aromatic touch. It is a complete, satisfying meal in one pan, with just the right balance of creaminess, spice, and flavor.
The recipe is flexible and approachable: you can use chicken breasts or thighs, any short or long pasta you enjoy, and adjust the heat level by choosing whether or not to include the scotch bonnet pepper. Once everything is combined in the skillet, the pasta absorbs the curry-infused coconut sauce, giving you a dish that feels both comforting and exotic at the same time.
Ingredients
- Chicken breasts or thighs – cut into bite-sized pieces
- Pasta of choice – penne or fettuccine works well
- Coconut milk – for a creamy, rich texture
- Onion – finely chopped
- Garlic – minced
- Ginger – grated
- Bell peppers – sliced (red, yellow, or green for color)
- Jamaican curry powder – for authentic flavor
- Paprika – for added warmth
- Thyme – fresh or dried
- Scotch bonnet pepper – optional, for an extra spicy kick
- Salt and pepper – to taste
- Vegetable or coconut oil – for cooking
- Fresh cilantro or parsley – chopped, for garnish
Instructions
1. Prepare the pasta
- Fill a large pot with water and bring it to a rolling boil over high heat.
- Season the water with a generous pinch of salt so the pasta has flavor from the inside out.
- Add your pasta of choice to the boiling water and cook according to the package instructions until just al dente. The pasta should be tender but still slightly firm in the center.
- Once cooked, drain the pasta in a colander. Set it aside while you prepare the sauce and chicken. You can lightly toss the pasta with a small drizzle of oil to prevent it from sticking together.
2. Season and cook the chicken
- Place the bite-sized pieces of chicken in a bowl or on a plate.
- Season the chicken evenly with salt, pepper, and a light sprinkle of Jamaican curry powder, ensuring that each piece is lightly coated. Toss with your hands or a spoon so the seasoning is distributed well.
- Heat a large skillet or deep sauté pan over medium heat and add a thin layer of vegetable or coconut oil. Allow the oil to heat until it shimmers.
- Add the chicken pieces in a single layer, avoiding overcrowding the pan. Cook the chicken for several minutes on each side until it turns golden brown and is cooked through. The pieces should no longer be pink in the center and should release clear juices.
- Once cooked, transfer the chicken to a clean plate, keeping as much of the flavor in the pan as possible. Set the chicken aside while you build the curry sauce.
3. Sauté the aromatics and vegetables
- Using the same skillet, check if there is enough oil left in the pan. If the bottom looks dry, add a small splash of vegetable or coconut oil.
- Add the finely chopped onion to the pan and cook over medium heat, stirring occasionally, until the onion becomes soft and translucent. This helps build a sweet, savory base for the sauce.
- Stir in the minced garlic and grated ginger. Cook for about 1 to 2 minutes, stirring frequently, until the mixture becomes very fragrant. Keep the heat moderate so the garlic does not burn.
- Add the sliced bell peppers to the skillet. If you are using scotch bonnet pepper, add it at this stage as well. You can leave it whole, sliced, or finely chopped, depending on how spicy you want the dish to be.
- Cook the peppers, stirring occasionally, until they soften slightly but still retain a bit of their bite and color. This will give the pasta both texture and visual appeal.
4. Make the curry coconut sauce
- Sprinkle Jamaican curry powder, paprika, and thyme over the vegetables in the skillet. Stir well so the spices coat the onions, peppers, garlic, and ginger evenly.
- Let the spices cook for a short moment, about 30 seconds to 1 minute, stirring constantly. This helps them bloom and release their full aroma without burning.
- Pour in the coconut milk, stirring as you pour to blend it with the spices and vegetables. Make sure to scrape the bottom of the pan with a wooden spoon to release any browned bits from cooking the chicken—those add extra flavor to the sauce.
- Bring the mixture to a gentle simmer. Once it starts bubbling softly, reduce the heat slightly and let the sauce cook for about 5 to 7 minutes, stirring occasionally. During this time, the sauce will thicken slightly and the flavors will meld together.
- Taste the sauce and season with additional salt and pepper if needed. Adjust the level of heat by removing pieces of scotch bonnet pepper if it has become too spicy for your liking.
5. Combine the chicken and pasta with the sauce
- Return the cooked chicken, along with any juices that have collected on the plate, back into the skillet with the curry coconut sauce. Stir gently so each piece of chicken is coated in the sauce.
- Let the chicken simmer in the sauce for a couple of minutes to absorb the flavors and reheat fully.
- Add the drained pasta to the skillet. Using tongs or a large spoon, toss the pasta thoroughly with the chicken and sauce, making sure that every strand or piece of pasta is evenly coated.
- Keep the heat on low while you toss, just long enough for everything to become hot and well combined. If the sauce feels very thick, continue to toss until it naturally loosens and clings nicely to the pasta and chicken.
6. Serve and garnish
- Once everything is heated through and well mixed, turn off the heat.
- Spoon the curry chicken pasta onto warm plates or into shallow bowls.
- Sprinkle freshly chopped cilantro or parsley over the top of each serving for a bright, fresh finish that contrasts beautifully with the rich, creamy sauce.
- Serve immediately and enjoy this flavorful, Jamaican-inspired twist on pasta, with its creamy coconut sauce, aromatic spices, and gentle—or fiery—kick of heat, depending on how you used the scotch bonnet pepper.