This is one of my favorite dishes to make because its full of flavor and a good comfort food and super easy to make.I usually make this during the winter months but lately find myself craving carbs after a hectic week and need to get my energy up. I've paired this meal with this delicious bottle of Huate Cabriere Chardonnay Pinot Noir.
What you need:
About 4 chicken breasts season with salt and pepper and Chicken spice then lightly fry till they're cooked.
tsp Crushed garlic
1 tsp each of salt, sugar
At least 1 teaspoon dried origanum
A generous tsp of curry powder to start and and then once you have added all the ingredients you can add more curry powder depending on how you like.
add a tbls of oil
A couple of curry leaves
1 pkt/jar of tomato pasta sauce (tomato and garlic flavor is best)
1 tin packet of tomato paste
250ml fresh cream or coconut milk
Some green chilies sliced up and a generous handful or two of coriander.
Directions
Once you've cooked your chicken heat up some oil in a large pot, add garlic and curry leaves. Then add green chili to taste it depends on your taste if you like me and love hot meals then you can add as much as you like or have it on the side.
Once heated pour in the pasta sauce add sugar and salt as well as the tomato paste.
Cook this for a while until it starts to bubble slightly, but don't let the bottom burn.
Add 1 tsp of curry powder to start,taste and if you would like add more.
Then add the cream and mix all together then add chicken. Once its all mixed together serve on pasta.
Add some coriander and chili on the top.
And enjoy with a glass of your favorite wine.
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