Creamy Spicy Curry Chicken Cutlet Pasta

A fusion-style comfort dish featuring pan-seared juicy chicken cutlets served over spaghetti coated in a rich, velvety spicy curry cream sauce.

Ingredients

• 2 boneless chicken thighs
• 200 g spaghetti pasta
• 1 red onion
• 3 cloves garlic
• 3 dried chili peppers
• 1 tbsp Korean spicy sauce
• 1 cube curry cube
• 1 tbsp oyster sauce
• 1 tsp paprika
• 1 tsp white sugar
• 100 ml heavy cream
• to taste salt
• to taste black pepper
• as needed water
• optional fresh parsley

Instructions

1. 1Season the chicken thighs

   

   Place clean boneless chicken thighs on a plate and season them evenly with salt, black pepper, and oyster sauce. Rub the seasonings gently into the meat and allow them to marinate for a while to absorb the flavors.

   Tip: Make sure to distribute the seasonings on both sides for even flavor absorption.
2. 2Cut dried chili peppers

   

   Take dried chili peppers and use kitchen scissors to snip them into small sections directly on a wooden cutting board, discarding excess seeds if desired.

   Tip: Using scissors gives you precise control over the size of the chili sections without making a mess.
3. 3Slice the red onion

   

   Place a fresh red onion on a wooden cutting board and use a sharp chefs knife to slice it uniformly into thin, curved strips.

   Tip: Slice along the grain to keep the onion strips intact during stir-frying.
4. 4Slice the garlic cloves

   

   Peel fresh garlic cloves and slice them thinly on the wooden cutting board to prepare them for aromatic stir-frying.

   Tip: Thin slices release their essential oils much faster when heated in the pan.
5. 5Pan-fry the chicken thighs

   

   Heat a black skillet and place the seasoned chicken thighs into the pan with the skin side facing down. Fry for about 2 minutes until the skin turns golden and crispy.

   Tip: Start with the skin side down to render the natural fat and achieve a crispy exterior.
6. 6Steam the chicken briefly

   

   Pour a small amount of water from a bottle into the pan containing the seared chicken thighs to create steam and ensure the meat cooks through evenly before covering with a lid.

   Tip: Adding just a splash of water keeps the inside tender while preventing the skin from burning.
7. 7Remove Cooked Chicken Thighs

   

   Once the chicken thighs are cooked through and golden on both sides, use tongs to lift them out of the frying pan and set them aside on a plate.

   Tip: Remove the chicken carefully to keep the rendered pan juices intact for stir-frying the aromatics.
8. 8Stir-fry aromatics

   

   Add the sliced red onions, garlic, and dried chili peppers directly into the pan with hot oil to release their fragrant aromas.

   Tip: Keep the heat at medium so the garlic and onions soften and become fragrant without burning.
9. 9Stir-Fry Aromatics

   

   Add sliced red onions, garlic slices, and sectioned dried chili peppers into the same pan with the remaining chicken oil, and stir-fry until fragrant.

   Tip: Keep the heat medium so the garlic and dried chilies release their aroma without burning.
10. 10Add Sauce Ingredients

    

    Pour hot water into the pan over the cooked aromatics, then add Korean spicy sauce, a curry cube, oyster sauce, paprika, white sugar, and heavy cream.

    Tip: Pouring hot water helps dissolve the curry cube and Korean spicy paste quickly into a smooth base.
11. 11Simmer the Curry Cream Sauce

    

    Stir all the sauce ingredients together continuously in the pan until they are completely combined and emulsified into a rich, smooth curry cream sauce.

    Tip: Stir evenly to ensure the curry cube melts completely without leaving lumps in the cream.
12. 12Simmer pasta in curry cream sauce

    

    Add the cooked spaghetti pasta into the simmering curry cream sauce and mix well using tongs until the sauce thickens and coats the pasta evenly.

    Tip: Simmering the pasta directly in the sauce allows the noodles to absorb the rich curry and cream flavors.

Storage & Reheating

Burn It Off

Frequently Asked Questions