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Chicken and pasta balti

Cook the pasta

1 litre boiling water

1 tsp salt

75g small pasta shells

Stir in the pasta and boil until the tender but still firm to bite. Drain in a sieve and set-aside.
Wok to finish

4 tsp vegetable oil

Heat the oil

1 large onion, chopped fine

4 whole dried chillies

4 curry leaves

Gently fry for about 5 minutes

175g chicken breast, cubed

Add the chicken and fry over a medium heat for 5 minutes

1 tsp garlic pulp

1 tsp chilli powder

1 tsp fresh ginger, shredded

1 tsp pomegranit seeds, crushed

1 tsp salt

2 tomatoes, chopped

225g tin of chick peas, drained

115g sweetcorn

50g mange-tout, sliced

Stir fry until the chicken is cooked thoroughly about 10 minutes.

Drained pasta from above

Stir in and heat through

1 tsp corriander, chopped

Garnish and serve