Coconut Curry Pasta

INGREDIENTS

Paste:
1 small onion, peeled and roughly chopped
8 cloves of garlic
¼ cup Supreme Dessicated Coconut
3 green chillies
1-2 tbsp water
other ingredients:
⅓ cup oil
1 large onion, finely chopped
500g chicken breast cut into bite size pieces
Salt to taste
½ tsp Supreme Turmeric Powder
2 tsp Supreme Cumin Powder
1 tsp Supreme Red Chilli Powder
½ tin Supreme Chopped Tomato Tin, blended
2 tins Supreme Coconut Milk
400g macaroni, boiled (reserve pasta water)
3 cups pasta water

Garnish:
Lemon wedges
Deep fried pita bread/ tortilla or samosa sheets
Red onions, finely chopped
Coriander chopped

METHOD

Add all the ingredients for the paste into a blender and blend into a smooth paste. Heat oil in a pot over medium-high heat. Add chopped onions and saute until golden brown. Add the paste, sauté for a few minutes then add chicken and salt. Stir well and cook the chicken until fully cooked through. Add turmeric powder, cumin powder and red chilli powder. Saute for a minute then add blended tomato. Stir well and cook until the oil separates. Stir in coconut milk and simmer on low heat for 20 minutes. In the meantime boil the macaroni (remember to reserve the pasta water). Add the boiled macaroni along with 3 cups of pasta water. Mix well and check for seasoning. Simmer for a further 20 minutes then serve in bowls with garnishes on top.