Pâtes au poulet et au curry

Ingrédients

• 2 chicken breasts
• 2 cups fusilli ((200g) (or other pasta))
• 1 cup frozen peas ((150 g))
• 2 peppers
• 2 1/2 cup chicken broth ((or vegetable broth) (600 ml))
• 1 14 oz can of diced tomatoes ((400 g))
• 1 onion
• 2 garlic cloves
• 1 thumb sized piece of ginger
• 1 tablespoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf

Préparation

1. 1

   Start by preparing the ingredients. Dice the chicken and peppers, and finely chop the onion. Finally, grate or very finely chop the ginger and garlic.

2. 2

   Heat some oil in a pot and sauté the diced chicken along with half of the curry powder for a few minutes, or until the chicken is almost cooked through. Remove the chicken from the pot, and set it aside.

3. 3

   Add diced onion to the same pot and sauté for a few minutes until soft and translucent. Then, add grated ginger and garlic, and sauté for another minute.

4. 4

   Then, add diced peppers and dry pasta to the pot, along with the remaining curry powder, bay leaf, salt and pepper. Stir to combine the ingredients.

5. 5

   Add peas, diced tomatoes and vegetable broth to the pot. Cover it with a lid and leave the pasta to simmer for about 10 minutes, or until the pasta has cooked through.

6. 6

   Finally, add any additional seasoning to taste, and add the chicken back to the pot. Allow the pasta to simmer for an extra few minutes to bring the chicken up to temperature, then serve.