Coconut Chicken Pasta

Updated at: Tue, 13 Aug 2024 06:45:43 GMT

Step 1

Boil a pan of salted water add in the pasta and cook 10 minutes less than the manufacturer's instructions.

Step 2

Finely slice the bell pepper, spring onions and garlic and set aside.

Step 3

Wash the chicken in vinegar and lemon juice and then rinse in cold water then pat dry.

Step 4

Slice the chicken into strips around 7-10mm thick and place in a bowl.

Step 5

Next, add the vegetable oil to the chicken along with all the dry spices. Rub all the spices into the chicken pieces and then wash your hands.

Step 6

Heat a pan and add in the olive oil, before the oil gets too hot add in the seasoned chicken. Stir the pieces in the oil and gently cook them turning once they are coloured.

Step 7

Remove the chicken from the pan once the chicken is cooked to around 89% and place in a clean bowl.

Step 8

Add the garlic and thyme and cook for 1 minute, next add in the peppers and spring onions and stir fry, scraping the pan as you stir. After two minutes add two ladles of the pasta water deglaze the pan and allow to cook for 3 minutes.

Step 9

Pour in the coconut milk and stir the simmer for 5 minutes. Drain the pasta and add to the pan along with the scotch bonnet stir well and allow to reduce and thicken.

Step 10

Add in the chicken, stir and allow to cook for another 3 minutes.

Step 11

Plate up, garnish with chives and serve, lick your lips and enjoy.

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