Curried Chicken Thighs Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Curried Chicken Thighs Penne

Curried Chicken Thighs Penne

with Crispy Shallots

Penne and succulent chicken pieces are thrown together in a deeply aromatic and buttery tikka sauce. Easy, delicious and oh so satisfying.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk)

170 g


(Contains Wheat)

28 g

Baby Spinach

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 unit(s)


2 tbsp

Curry Paste

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


¼ cup


(Contains Milk)


Nutrition Values

Calories830 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate91 g
Sugar14 g
Dietary Fiber8 g
Protein44 g
Cholesterol175 mg
Sodium950 mg
Trans Fat1 g
Potassium1250 mg
Calcium175 mg
Iron5.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Non-Stick Pan


Cook penne

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl).Cover and bring to a boil over high heat. Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup (1 cup) pasta water, then drain and return penne to the same pot, off heat.

Cook carrots

Meanwhile, heat a large pan over medium-high heat.Peel and quarter carrot lengthwise, then cut into 1/4-inch quarter-moons.When the pan is hot, add carrots, 1/4 cup (1/2 cup) water, then 1/2 tbsp (1 tbsp) butter. Season with salt and pepper. Cover and cook, stirring occasionally, until water evaporates and carrots are tender, 5-6 min. (TIP: If carrots are tender before water evaporates, remove lid to finish cooking.)Transfer to a plate.

Sauté chicken

Meanwhile, roughly chop spinach.Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.When carrots are done, add 1 tbsp (2 tbsp) butter, then chicken to the pan. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp butter per batch.) Cook, flipping halfway through, until chicken is golden-brown, 3-4 min.

Make sauce

Add carrots, penne, curry paste, Tikka sauce, and 1/2 cup (1 cup) reserved pasta water to the pan with chicken. Stir to combine, then bring to a simmer.When simmering, reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and sauce slightly thickens, 2-4 min.** (TIP: If sauce reduces too fast, add remaining pasta water 1 tbsp at a time until you reach desired consistency.)

Finish penne

Add spinach, 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk to the pan. Season with salt and pepper, to taste. Stir until butter melts and spinach wilts, 1 min. Remove the pan from heat.

Finish and serve

Divide curried chicken penne between bowls.Sprinkle crispy shallots over top.

Meal right image

Explore Similar Recipes

Meal left image