This coconut curry chicken fettuccine is AMAZING! I’ve never been a huge fan of curry, yet for some reason the past few weeks I’ve been cooking with it quite a bit. Must be my amazing cooking skills…or maybe just the amazing recipes I find! Last night I decided it was a curry kind of night. I got my inspiration for this meal from BevCooks. Since I wasn’t craving soup I gave it a few tweaks and in no time I had a delicious Chicken Curry fettuccine. I don’t know about you, but it’s a rare occasion when I cook something my 3 year old inhales! He’s about as picky as they come. I’m sure you can imagine my surprise when he asked for seconds. Not only did my 3 year old enjoy this meal, my 7 month old chowed down on those noodles as well! This recipe will definitely be on our list of Colton’s favorites. I hope it’ll be on yours too!
Coconut curry chicken fettuccine ingredients:
* 4 cups water with 4 tsp Better Than Bouillon Chicken flavor or 4 cups chicken stock.
* ¾ of a box of fettuccine
* 4 chicken breast cut longways
* 1(14 oz) can coconut milk
* 2 TBS Curry powder
* 1 cup frozen peas
* juice of half a lime
* coarse salt
Bring a large pot with 4 cups water and 4 tsp Better Than Bouillon or chicken stock to a boil. Add fettuccine cook till softened.
In a separate large pan cook chicken. Feel free to season your chicken as desired. I usually throw on some onion and garlic powder, salt, pepper and paprika. Once the chicken is cooked remove from pan.
Pour in the coconut milk and whisk in your curry powder. Once heated add your frozen peas cook for a minute or two.
Transfer fettuccine and chicken to the pan along with the bouillon water. Bring to a boil, reduce heat and cover for another 5-10 minutes until you get your desired consistency.
Add half the lime juice, taste and season as desired.