Curried Chicken Thighs Penne
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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 Time5 minutes


serving amount

280 g

Chicken Thighs

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

170 g


(Contains Wheat)

28 g

Baby Spinach

28 g

Crispy Shallots

(Contains Wheat)

1 unit(s)


2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

Not included in your delivery

0.13 tsp


¼ cup


0.13 tsp


2.5 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories800 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate89 g
Sugar15 g
Dietary Fiber8 g
Protein43 g
Cholesterol175 mg
Sodium930 mg
Trans Fat1 g
Potassium1250 mg
Calcium175 mg
Iron5.5 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 Spoons
Measuring Cups
Large Non-Stick Pan


Cook penne
  • 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.
Modularity step (under step 3)

If you've opted to get chicken thighs, prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breasts.