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Chicken Masala Pasta


⅓ cup oil 

500g chicken breast cut into 1 inch pieces 

1 tbsp Supreme Ginger & Garlic Paste 

¼ cup hot/ mild Supreme Chicken Masala Spice Mix 

1 Supreme Chopped Tomato Tin 

1 medium onion, chopped 

1 cup double cream 

400g pasta, boiled until Al dente 

Chopped coriander



Heat oil in a pot over medium-high heat. Add chicken and ginger garlic paste. Stir and cook for 5 minutes. Add in spice mix, stir and cook for another 5 minutes. Stir in chopped tomato tin and onions then over and reduce heat to low and simmer until the oil separates. Increase the heat to medium and stir in the cream. Bring to a gentle simmer then add boiled pasta and toss well to evenly coat in the sauce. Garnish with chopped coriander and serve immediately.