Chicken Tikka Pasta
Creamy Indian inspired pasta. It’s far from traditional but it’s a speedy dinner that you’ll love!
Print Pin RateServings: 2
Ingredients
- 200 g Pasta
- 1 Small onion diced
- 2 Chicken breasts cut into bite sized pieces
- 3 Cloves of garlic chopped
- 15 g Ginger minced
- 1 tbsp Tomato paste
- 2 tbsp Tikka paste
- 150 ml Chicken stock
- 150 ml Double cream
- 10 g Coriander chopped
Instructions
- Cook the pasta in salted boiling water for two minutes less than the packet states. (You might want to prepare the rest of your ingredients before this step)
- Heat a little bit of cooking oil in a large pan over a medium to high heat. Cook the onion until it softens, about five minutes.
- Add in the chicken, and cook stirring occasionally until there are no visible pink bits.
- Chuck in the garlic and ginger then cook for a further minute.
- Add in the tomato paste and tikka paste, then cook for a further two minutes to release the flavours.
- Pour in the chicken stock and double cream, and cook until it thickens a bit.
- Drain the pasta, keeping back some pasta water in case the sauce needs loosening up a bit.
- Add the pasta into the sauce, stir well, then cook until it thickens.
- Sprinkle in the chopped coriander and taste for seasoning.
- Dish it up and enjoy!
