Curry Pasta

So , last week when I sat in the Old Spaghetti Factory and indulged in some tortellini and alfredo I couldn't but wonder how I would rather prefer my own "anything goes" recipe.

Curry Pasta
What you need to serve 2:

Sauce:

500 gms of diced chicken

1 tin of tomato paste

1 tin of coconut milk

4 finely diced garlic pods

1 teaspoon chilli powder /cayenne pepper powder

1/4 teaspoon nutmeg powder

1/4 teaspoon cinnamon powder

3 pods cardamom

Pasta:

about 150 gms of pasta of your choice ( I cooked with penne)

How to cook it:
-Fill a large boiling pot with water and bring it to a boil.

-Turn the heat down to medium and add the pasta so that the water completely immerses it.Add 1tablespoon of salt.

-After 20 minutes or so test the softness of the pasta(it shouldn't be chewy but shouldn't be falling apart either)

-Drain the water and then add a dash of olive oil to the pasta and give it a toss so that the olive oil coats each piece.

-Now for the sauce , saute the garlic in olive oil over medium heat till it browns, then add the nutmeg and cinnamon and the chicken.

-once the chicken whitens and caramalizes a bit , add the chilli powder , salt and black pepper to taste , tomato paste and coconut milk and saute the mixture for about 10 minutes.

-Finally add a pinch of garam masala and some chopped cilantro.

Serving options:

-Create a base from the penne and spoon the sauce on top . Garnish with spring onions and shredded mozarella.