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Spicy Chicken With Coconut Pasta and Coconut Sauce

Chicken fried with Scotch Bonnet & Garlic Chutney in a Pasta Coconut Sauce
Prep Time 30 mins
Cook Time 30 mins
Course Appetizer, Main Course, Snack
Cuisine Indian
Servings 4 People


  • 400 ml Can Of Coconut Cream
  • 4 Chicken Breasts Skin Removed and Diced
  • 400 grams Red /White Onions Thinly Diced
  • 1 45ml Scotch Bonnet & Garlic Chutney Use as required
  • 2 tbsp Olive Oil
  • 400 grams Pennie / Tagliatelle
  • 1 pkt Fresh Basil Finally ripped for final dressing


  • Heat the Oil in a pan and fry off the chicken with the Scotch Bonnet Chutney until cooked and brown.
  • Remove the cooked Chicken from the pan and set aside
  • Cook the Onions in the pan until cooked and golden brown
  • Return to the Cooked Chicken to the pan and add the can of Coconut Cream and simmer for approx 10 to 15 mins
  • Meanwhile boil some water in another pan and cook the Pasta until it is cooked, then drained
  • Transfer the Pasta to the Chicken Mix and stir well
  • Serve immediately with a dressing of ripped Basil Leaves


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Keyword All Year, Quick Lunch, Summer,