Chicken Vindaloo with Yellow Curry Angel Hair

Chicken Vindaloo with Goan Curry Angel Hair
Serving Size: 2-3


1/2 lb. Pappardelle’s Yellow Curry Angel Hair
1 cup onions, chopped
3/4 cup tomatoes, chopped
1 tablespoon distilled white vinegar
1 clove garlic, large
1/2 teaspoon of the following: fresh ginger (peeled & minced), tomato paste, garam masala, turmeric (ground), cumin (ground), coriander (ground)
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 skinless, boneless chicken breasts, cut into 1” pieces
1/2 cup chicken broth or water
Salt & pepper, to taste


  1. Blend the onions, tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, turmeric, smoked paprika, cumin, coriander, and cayenne pepper in a food processor until a puree forms.
  2. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook for about 5 minutes. Add chicken and cook for another 5 minutes. Add broth, bring to a boil then reduce to medium heat. Cover and let simmer, stirring occasionally, for about 15 minutes. Uncover and let simmer until chicken is cooked thoroughly, about 5 minutes longer. Season with salt & pepper.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and transfer to a pasta bowl.
  4. Add the chicken vindaloo to pasta and toss thoroughly. Serve immediately and enjoy!