This dinner was pretty quick to put together, two large pots, one for pasta and the other for chicken curry.
Serves 4
Ingredients:
- 2 lb rotini pasta, water and salt to cook as per directions on the box
- 1 Tbsp olive oil and a tsp of dry Italian herbs
- 2 lb boneless chicken thighs, cut into 2 inch pieces
- 1 tsp tandoori masala paste
- 2 cups white onions, chopped
- 1 cup colored peppers, chopped
- 2 cups thick yogurt
- 1 tsp red chili powder
- 1 tsp coriander/dhaniya powder
- 1/2 tsp garam masala powder
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- Salt to taste
- 2 Tbsp oil
Directions:
- Marinate the boneless chicken with tandoori paste, ginger garlic paste and 1 Tbsp yogurt. Set aside for 10 minutes.
- In a large wok on medium-high heat, add oil. When the oil begins to shimmer, add the marinated chicken. Saute until the oil separates. About 7-9 minutes.
- Add the dry powders and chopped onion. Saute until the spices are aromatic. Pour in the remaining yogurt and a cup of water. Add salt to taste; cook covered on low for 10 minutes.
- While the chicken cooks, get a large pot of water boiling. Add salt and rotini pasta. Follow directions on the box and cook until al dente. Drain and set aside. Drizzle dry Italian herbs, olive oil and chopped peppers over the pasta. Combine and set aside covered.
- Serve the curry over a bowl of warm pasta, enjoy!
