Curry Chicken Pasta

Ingredients

• 250g fusilli pasta
• 2 chicken breasts
• ¼ cup of water
• 2 tsp of curry powder, medium
• 1 tsp of turmeric
• 1 tsp of lemon juice
• 200g soft cheese
• 110g natural Greek yoghurt
• 1 red onion
• 1 orange bell pepper
• a handful of fresh coriander
• oil, for greasing
• salt, for taste
• black pepper, for taste

Method

Boil water for pasta with a pinch of salt.

Add fusilli pasta and cook following the instructions on the package.

Drain, rinse with water and set aside.

Chicken breasts on a chopping board covered with cling film

Place the chicken on a chopping board and cover with cling film.

Gently pound the chicken breast with a pestle to evenly flatten it.

Season with a pinch of salt and black pepper on both sides.

Heat a frying pan with oil.

Chicken breasts seasoned with salt and pepper frying in a pan

Place the breast into the pan and brown it, frying for 2 minutes on each side over high heat.

Chicken breasts frying in a pan

Pour ¼ cup of water.

Cover with a lid, reducing the heat slightly, and simmer for 3 minutes over medium-high heat. Turn over, cover with the lid again and simmer for 3 more minutes.

All the ingredients on table top ready to assemble Curry Chicken Pasta

Remove from the heat and set aside for cooling, then slice.

In a bowl mix curry powder with turmeric and lemon juice. Blend in the soft cheese until smooth. Add Greek yoghurt and mix.

Dice red onion and bell pepper, chop coriander and add to the bowl.

All the ingredients in a bowl ready to mix

Place all ingredients into the mixing bowl and stir gently until all combine well.

Chill until ready to serve.

A portion of Curry Chicken Pasta on a plate

Garnish with fresh coriander for serving.