South Indian garlic chilli chicken pasta

This one is surprisingly really good. Curry style pasta….

I used Birds Eye chilli flakes- got for it if you like it hot if not stick to normal chilli flakes - I think Ross wished I had done this 🤣 🔥

542 calories per serving - recipe serves 2

p: 52g c: 75g f: 5g

Ingredients

Chicken tikka

• 1 large chicken breast - 240g

• 40g Greek yogurt

• 10g tikka curry powder ( I got mine from Asda)

Pasta sauce

• 100g finely sliced red onion

• 80g cubed red bell pepper

• 400g chopped tomatoes (1 x tin)

• 10g garlic purée

• 5g ginger puree

• 10g tomato puree

• Half tsp chilli flakes

• 1 tsp garam masala

• 1.5 tsp curry powder (medium heat)

• 350g of cooked macaroni style pasta (approx 170g dried pasta)

• Handful of fresh coriander

Method

Chicken tikka-

Mix the tikka powder and yogurt together in a bowl.

Cut chicken into large chunks (we will slice when cooked)

Coat chicken in the curry yogurt mix.

In a pre heated over at 200 degrees cook chicken for 20 mins.

Pasta

Boil your pasta.

The sauce

While your chicken and pasta are cooking;

Using 1kcal spray on a low heat sautee your onions and peppers until soft (10 mins) keep the heat low so they don’t burn.

Then add other spices mix including chilli flakes. Then add ginger, garlic and tomato puree and mix again.

Add chopped tomatoes and cover with a lid and simmer on a low heat for 20 mins.

While this is simmering your chicken will be ready. Remove from the oven and slice it up. Keep to one side.

When your sauce is ready add some of the pasta water (if sauce is super thick) drain pasta and add to the sauce along with your sliced pasta!

To serve top with a spoonful of Greek yogurt and chopped fresh coriander.

Let me know what you think of this combo?