Chicken Pasta Recipe – Kerala Style Coconut Chicken & Pasta

Last Updated on 3 months by Neha Deshmukh

Chicken Pasta Recipe – Kerala Style Coconut Chicken & Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that’s comforting, flavorful, and a little bit different. This Kerala-style Chicken Pasta is exactly that. It’s a beautiful fusion of the rich, aromatic spices of Kerala cuisine with the familiar comfort of pasta. I first made this for a potluck with friends, and it was a huge hit – everyone kept asking for the recipe! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average pasta dish. We’re talking tender chicken simmered in a creamy coconut sauce, infused with the unique flavors of Kerala spices, and tossed with perfectly cooked pasta. It’s a delightful blend of textures and tastes that’s both satisfying and exciting. Plus, it comes together surprisingly quickly, making it perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 400 gm chicken
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• 1/2 cup water (for pressure cooking chicken)
• 1 tbsp coconut oil
• 1 onion
• 1 tsp ginger garlic paste
• 2 green chilies
• 1 tomato
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp fennel powder
• 1/4 tsp cumin powder
• 1 cup thin coconut milk
• 250 gm pasta
• 3/4 cup water (for cooking pasta)
• 1/2 tsp garam masala powder
• Coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe sing!

• Fennel Powder: This is a bit of a star in Kerala cuisine. It adds a lovely sweetness and subtle anise flavor that’s just divine. You can find it at most Indian grocery stores.
• Coconut Oil: Don’t skimp on the coconut oil! It really contributes to the authentic Kerala flavor.
• Thin Coconut Milk: Using thin coconut milk (first press) is crucial for the sauce consistency. It’s lighter and lets the spice flavors shine through. You can easily find this in cartons at most supermarkets or Indian stores.
• Pasta: While you can use any pasta shape you like, smaller shapes like penne or rotini work particularly well, as they hold the sauce beautifully. In Kerala, you’ll often find dishes using a type of pasta called “pasta pazham” which is a short, tubular pasta.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cook the chicken. In a pressure cooker, combine the chicken, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, salt to taste, and 1/2 cup water. Pressure cook for 3 whistles. Once cooled, shred the chicken and set it aside.
2. Now, let’s build the flavor base. Heat the coconut oil in the same pressure cooker. Add the chopped onion and a pinch of salt, and sauté until softened and lightly golden.
3. Add the ginger-garlic paste and green chilies. Sauté for about a minute until fragrant.
4. Throw in the chopped tomato and cook until it’s nice and mashed. Then, add the 1/4 tsp turmeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/4 tsp fennel powder, and 1/4 tsp cumin powder. Sauté briefly – just until the spices are fragrant. Be careful not to burn them!
5. Pour in the thin coconut milk and add the shredded chicken along with any leftover stock from the pressure cooker. Adjust the salt and pepper to your liking. Give it a good stir.
6. Add the pasta and enough water (about 3/4 cup) to cover it by about an inch. Close the lid of the pressure cooker and cook on medium heat until you hear the first whistle. Don’t let the whistle release! Turn off the heat and let it rest for 10 minutes. This is important for the pasta to cook perfectly.
7. Finally, open the lid and gently mix everything together. Sprinkle with garam masala powder and garnish generously with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

• Don’t overcook the pasta! The resting period in the pressure cooker will finish cooking it to perfection.
• Taste as you go. Adjust the spices to your preference.
• For a richer flavor, you can marinate the chicken with the turmeric and chilli powder for at least 30 minutes before pressure cooking.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or firm tofu.
• Gluten-Free Adaptation: Simply use gluten-free pasta! There are some great options available now.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to 1/4 tsp.
  • Medium: Stick to the recipe as is.
  • Hot: Add an extra 1/4 tsp of chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This dish would be lovely for Onam or Christmas! You could add a few roasted cashews for extra richness during festive occasions.

Serving Suggestions

This Chicken Pasta is fantastic on its own, but it also pairs well with:

• A simple cucumber raita
• Pappadums
• A side of steamed vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is this dish authentically Kerala-style?

While it’s a fusion dish, it’s heavily inspired by Kerala cuisine, using traditional spices and coconut milk. It’s a playful take on Kerala flavors with a comforting pasta base.

Can I use thick coconut milk instead of thin?

You can, but the sauce will be much thicker. If you do use thick coconut milk, you might need to add a little water to adjust the consistency.

What type of pasta works best in this recipe?

Smaller shapes like penne, rotini, or even macaroni work well.

Can I make this recipe ahead of time?

You can prepare the chicken and spice base ahead of time. Store them separately and then combine everything with the pasta when you’re ready to cook.

How can I adjust the heat level of this dish?

Adjust the amount of chilli powder to your liking! Start with less and add more if you prefer a spicier dish.