Monday, November 5, 2007

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.