Jamaican-Inspired Curry Chicken Pasta

Ingredients:

Chicken Breasts or Thighs – cut into bite-sized pieces

Pasta of Choice – penne or fettuccine works well

Coconut Milk – for that 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:

Prepare the Pasta:

Cook pasta according to package instructions until al dente. Drain and set aside.

Season the Chicken:

Season chicken pieces with salt, pepper, and a sprinkle of curry powder. In a large skillet or pan, heat oil over medium heat and cook the chicken until golden brown and cooked through. Remove chicken from pan and set aside.

Sauté Vegetables:

In the same skillet, add a bit more oil if needed. Sauté onions, garlic, and ginger until fragrant, about 2-3 minutes. Add bell peppers and scotch bonnet pepper (if using), and cook until peppers soften.

Make the Curry Sauce:

Add curry powder, paprika, and thyme to the pan. Stir well to coat the vegetables. Pour in the coconut milk, stirring until the sauce is well combined. Bring to a gentle simmer, letting the flavors meld and the sauce thicken, about 5-7 minutes.

Combine Everything:

Add the cooked chicken and pasta to the skillet, tossing everything together until pasta and chicken are well coated in the curry sauce. Adjust seasoning with salt and pepper as needed.

Serve and Garnish:

Serve hot, garnished with fresh chopped cilantro or parsley. Enjoy this tropical twist on pasta with a deliciously spicy kick!