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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 |