Pâtes crémeuses au poulet et au curry de coco

Ingrédients

• 1/2 lb rigatoni pasta or you can use any pasta of your choice.
• 1/2 lb chicken breast or a thigh cut into bite-sized pieces.
• 1 cup coconut milk
• 1 tbsp olive oil (rest of cooking)
• 1 tbsp olive oil (after straining pasta)
• 1/2 cup chopped onion
• 1 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1 tsp curry powder
• 1 tsp red chili powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt (as per taste)
• 1/4 tsp black pepper
• 2 cloves, minced
• 1/2 tsp ginger powder or fresh ginger minced
• 1 1/2 cup water

Préparation

1. 1

   Boil the pasta on medium-high heat for 10 minutes.

2. 2

   Strain the pasta using a strainer. Rinse with cold water and set aside. Add oil to the pasta to prevent it from sticking.

3. 3

   In a pot, heat oil over medium-high heat.

4. 4

   Add the onion and sauté it for 2-3 minutes until translucent

5. 5

   Then add the chicken and cook it for 5-7 minutes.

6. 6

   After that, add all spices and seasonings (curry powder, Kashmiri chili powder, salt, black pepper, ginger, and garlic) to the skillet. Then cook for 2-3 minutes

7. 7

   Add the diced tomatoes and cook them for 2-3 minutes. Add water, simmer, and thicken the sauce for 4 minutes. Put the lid on while cooking.

8. 8

   Add coconut milk and stir to combine.

9. 9

   Next add the boiled pasta. Combine well to coat the pasta with the sauce and let it cook for 5 minutes on medium-high heat.

10. 10

    Finally, garnish with chopped cilantro and the pasta is ready to serve.