Need Help? - 05603 461775


Spicy Chicken With Coconut Pasta and Coconut Sauce

Chicken fried with Scotch Bonnet & Garlic Chutney in a Pasta Coconut Sauce

  • 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 Coriander (Finally chopped for final dressing)
  1. Heat the Oil in a pan and fry off the chicken with the Scotch Bonnet Chutney until cooked and brown.

  2. Remove the cooked Chicken from the pan and set aside

  3. Cook the Onions in the pan until cooked and golden brown

  4. Return to the Cooked Chicken to the pan and add the can of Coconut Cream and simmer for approx 10 to 15 mins

  5. Meanwhile boil some water in another pan and cook the Pasta until it is cooked, then drained

  6. Transfer the Pasta to the Chicken Mix and stir well

  7. Serve immediately with a dressing of chopped Coriander Leaves

Hope you enjoy this meal and look out for further recipe’s using 
Holly And The Ivy Products