Recco Chicken Pasta

Daily News - - LIFESTYLE -

1 kg chicken fil­lets cubed 2 tbsp Spice Mecca curry pow­der (yel­low/mild) 1 tbsp gar­lic paste Salt to taste (about 1 tsp) Oil to stir-fry

Sauce In­gre­di­ents: 1 tbsp gar­lic paste 10 curry leaves 4 tbsp olive oil About 300g tomato puree 2 tsp ori­g­anum 1 tbsp sugar 1 tsp salt 2 tbsp Spice Mecca curry pow­der (yel­low/mild) 500ml fresh cream Fresh co­rian­der, chopped 500g penne pasta, cooked al dente Parme­san shav­ings

For the chicken: Blend spice, gar­lic paste and salt. Mar­i­nate the chicken. Stir-fry and set aside.

For the sauce: Fry the gar­lic and curry leaves in olive oil for 1 to 2 min­utes. Add the tomato puree, ori­g­anum, sugar, salt and curry pow­der. Cook on a low-medium heat un­til oil floats to the top. Switch off heat.

Add fresh cream. Stir through and ad­just salt.

Add chicken and pasta. Stir to com­bine. Gar­nish with co­rian­der and Parme­san shav­ings. – Spice Mecca

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