Recipes CURRIED CHICKEN PASTA
CURRIED CHICKEN PASTA
Remember that retro favourite, curried pasta salad with peaches? Well, that’s the inspiration for this lunchbox recipe. It’s only mildly curried, thanks to the intensely aromatic (but not at all hot) notes of our Cape Herb & Spice Cape Malay Curry Spice – just perfect for kids’ palates. We pack it with crunchy veg, nuts and protein-rich chicken for on-the-go energy all day long.
- WHAT YOU WILL NEED -
- 3 cups uncooked farfalle pasta
- half a large brown onion, very finely diced
- 1 fat clove garlic, minced
- 1 Tbsp olive oil
- 1½ Tbsp Cape Herb & Spice CAPE MALAY CURRY
- ½ cup tangy mayonnaise
- ½ cup low fat plain yoghurt
- ¼ tsp salt
- ½ shop-bought rotisserie chicken, shredded
- 2 sticks celery, sliced
- ½ tin peach slices, diced, OR soft Turkish dried apricots
- almond slivers, toasted in a dry pan until nutty brown
- METHOD -
Cook the pasta in plenty of salted water until just done. Fry the onion in the olive oil over low heat until soft. Then add the garlic and curry spice and fry for a further minute.
Remove from the heat and add the mayonnaise and yoghurt to the spicy onions along with the salt. That’s it, pasta sauce made!
Next, combine the cooked pasta, celery, chicken and peaches in a large bowl. Pour over the pasta sauce and stir until everything is evenly coated in that luscious curry sauce. Spoon into lunchbox and garnish with toasted almonds and enjoy.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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