Creamy Spicy Curry Chicken Cutlet Pasta

A rich and satisfying fusion pasta featuring tender, juicy pan-seared chicken cutlets served over al dente noodles coated in a spicy, creamy curry sauce.

Ingredients

• 2 boneless chicken thighs
• 200 g pasta
• 1 red onion
• 3 cloves garlic
• 2 dried chili peppers
• 1 tbsp Korean chili paste
• 1 cube curry cube
• 1 tbsp oyster sauce
• 1 tsp sweet paprika
• 1 tsp white sugar
• 100 ml light cream
• to taste salt
• to taste black pepper
• optional dried parsley

Instructions

1. 1Season the Chicken Thighs

   

   Arrange the boneless chicken thighs on a plate and evenly season both sides with salt, black pepper, and oyster sauce, letting them marinate to absorb the flavors.

   Tip: Make sure to distribute the seasonings evenly across all the chicken pieces.
2. 2Cut the Dried Chili Peppers

   

   Take dried chili peppers and use kitchen shears to cut them into smaller sections directly on a wooden cutting board.

   Tip: Using kitchen shears gives you clean cuts and keeps your hands clean from chili oils.
3. 3Slice the Red Onion

   

   Place the red onion on a wooden cutting board and use a sharp knife to slice it into neat, even sections.

   Tip: Cut smoothly to maintain uniform pieces for even cooking later.
4. 4Slice the Garlic

   

   Take the peeled garlic cloves and slice them thinly on the wooden cutting board to release their aromatics.

   Tip: Thin slices will infuse the oil faster during sautéing.
5. 5Pan-Sear the Chicken Thighs

   

   Place the marinated chicken thighs skin-side down in a heated, oiled pan to render the fat and achieve a golden brown, crispy skin texture.

   Tip: Fry skin-side down first to get a golden and crispy skin texture.
6. 6Add Water and Simmer

   

   Pour a measured amount of water from a bottle into the pan containing the frying chicken thighs, then cover to let it simmer.

   Tip: Covering the pan helps cook the chicken through evenly while keeping it juicy.
7. 7Sauté the aromatics

   

   Add the sliced red onion, garlic slices, and dried chili peppers into the preheated pan to sauté until fragrant, building the flavorful base for the sauce.

   Tip: Sauté over medium heat to avoid burning the garlic while releasing its full aroma.
8. 8Add Water to Aromatics

   

   Pour hot water directly into the pan containing the sautéed red onions, garlic, and dried chili peppers to create the base liquid for the sauce.

   Tip: Using hot water helps maintain the cooking temperature of the pan.
9. 9Prepare the Curry Cream Sauce Base

   

   Sauté the sliced red onion, garlic, and dried chili pepper sections until fragrant, then add hot water along with Korean chili paste, a curry cube, oyster sauce, sweet paprika, white sugar, and light cream.

   Tip: Stir continuously until the curry cube and chili paste are completely dissolved into the cream.
10. 10Combine and simmer sauce ingredients

    

    Pour hot water into the pan with the sautéed aromatics, then add Korean chili paste, a curry cube, oyster sauce, sweet paprika, white sugar, and light cream, stirring evenly until well combined into a smooth mixture.

    Tip: Stir continuously to help the curry cube dissolve smoothly into the liquid.
11. 11Combine Pasta and Sauce

    

    Toss the cooked pasta directly into the simmering curry cream sauce, stirring continuously until the sauce thickens and thoroughly coats every strand of noodles.

    Tip: Ensure the pasta is cooked al dente so it holds its texture while absorbing the sauce flavors.
12. 12Coat and toss the pasta

    

    Use tongs to thoroughly toss the pasta in the thick curry cream sauce until every strand is completely coated and glossy.

    Tip: Turn off or lower the heat before tossing to prevent the cream sauce from breaking.

Storage & Reheating

Burn It Off

Frequently Asked Questions