Spicy chicken and pasta

    25 min

    A great way to use leftover chicken and any vegetables you have! Simple and quick supper dish - adjust the quantities to how many you are feeding. Taste and add more spices if need be. Play with the spices too.


    Norfolk, England, UK
    2 people made this

    Serves: 2 

    • 175g pasta, any shape
    • oil, chilli oil if you can
    • 1 teaspoon curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garlic paste
    • 1 tomato, chopped
    • 50g green beans, chopped
    • 80g sweetcorn kernels
    • 150ml (1/4 pt) chicken stock
    • 100 to 200g leftover chicken, chopped
    • 3 tablespoons coconut yoghurt

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Start cooking the pasta according to the packet instructions.
    2. Heat some oil in a large pan over medium high heat. Add the spices and stir a minute, till fragrant. Add the garlic then your veg - use more or less to taste.
    3. Add the stock to the veg (or use the water from the pasta). Bring to the boil then reduce down to a slight simmer.
    4. When the vegetables are cooked, add the chicken. Add more stock or water if needed, depends how much sauce you would like to have.
    5. Remove from the heat and add the cooked pasta and stir in the yoghurt, 1 tablespoon at a time. Return to a low heat and stir and serve immediately.

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