Chicken pasta

By YOU
06 March 2017

So simple, soooo good.

Serves 4

Preparation time: 15 min

Cooking time: 30 min

  • 45 ml (3 T) coriander seeds
  • 3 green chillies
  • 45 ml (1 T) oil
  • 4 garlic cloves, crushed
  • 500 ml (2 c) pasta shells
  • 4 chicken breasts, cubed
  • salt and freshly ground black pepper
  • 1 onion, chopped
  • 3 tomatoes, chopped
  • 2 ml (½ t) turmeric
  • 3 curry leaves

1 In a dry pan toast the coriander seeds until they start to pop, making sure they don’t burn.

2 Using a mortar and pestle, crush the coriander seeds, chillies, 15 ml of the oil and the garlic cloves to form a well-blended paste.

3 Cook the pasta shells according to the packet instructions, drain and set aside.

4 Heat a little of the remaining oil in a frying pan and fry the chicken until browned. Season with salt and pepper.

5 In a separate pan fry the onions in the remaining oil until translucent, add the tomatoes, spice paste, turmeric and curry leaves and simmer for about 3 minutes.

6 Add the chicken and pasta, mix well and season with salt and pepper.

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