1lb450g chicken breast, cut into bite-sized pieces
12oz340g pasta
2tablespoonsolive oil
1onionfinely chopped
3clovesgarlicminced
1tablespoongingergrated
2tablespoonstomato paste
1tablespoongaram masala
1teaspoonturmeric
1teaspooncumin
1cup240ml heavy cream
Salt and pepper to taste
Fresh cilantro or parsleyfor garnish
Waterfor boiling pasta
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until softened.
Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is browned and cooked through.
Stir in the tomato paste, garam masala, turmeric, and cumin. Cook for a couple of minutes until fragrant.
Lower the heat and add the heavy cream, stirring well. Let the sauce simmer for about 10 minutes, or until it thickens slightly.
Add the cooked pasta to the skillet, tossing to coat in the sauce. Adjust seasoning as needed.
Serve garnished with fresh cilantro or parsley.
Notes
Cut the chicken into even pieces to ensure uniform cooking.
• Salt the pasta water well; it adds flavor to the pasta.
• Cook the pasta al dente, as it will continue to soften in the sauce.
• Let the sauce simmer to develop the flavors before adding the cream.
• Garnish with fresh cilantro or parsley for a burst of freshness.