Recco Chicken Pasta
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