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