Sounds terrible I know, and the curry and pasta thing is a bit of a culture clash, but this is rapidly becoming a favourite of mine. It is so easy to make and uses up that little bit of leftover cream in the fridge you’ve been wondering what to do with. You can adjust to suit yourself. The original recipe is from Lesley and she found it on the back of a pasta packet.
Cook 500g pasta according to the instructions, (they suggest trivelle but anything twisty or shells that will hold the sauce will do) and drain. Heat 2 tblsp olive oil in a pan, fry 2 cloves of garlic which has been crushed and 2 finely diced onions until soft. Add 4 cubed chicken breasts, and cook through for about 15 – 20 min. Mix in 300 ml of cream, 2 tsp curry powder, 3 tblsp of mango chutney and season with salt and pepper. Add the creamy chicken abd 1 tblsp of chopped parsley to the pasta and serve with freshly ground black pepper. Serves 4.
And the adjustments: Less chicken, thighs are cheaper and therefore perfectly acceptable in my book. Baby spinach is a good addition, and that is what you see in the photo. I quite like peas added to it, and spring onion is good on the top. You can substitute sour cream for the regular cream, it will change the consistency and will be slightly more mediocre but still workable. More parsley is better.