Give this coconut and coriander chicken pasta a try
Mahomed says this is a family favourite – a recipe that is easy to put together and comes out perfectly every time.
Chef Afzal Mahomed, who is part of the Capsicum Culinary Studio team in Durban, has come up with this delicious new recipe for you to try during the lockdown.
Speaking about his coriander and coconut tagliatelle, Mahomed says this is a family favourite – a recipe that is easy to put together and comes out perfectly every time.
“The subtle sweetness of the coconut cream mellows the heat from the chillies, leaving you with a great balance of flavour.
“Tagliatelle nests are best suited for this recipe; however, penne and farfalle work just as well.
“If the budget allows, throw in some de-shelled prawns and you will have your guests talking about this one long after the meal is finished,” says Mahomed.
Ingredients
1kg chicken fillets
Eight cloves of fresh garlic
Two teaspoons of fresh ginger
Two sprigs of fresh thyme
Six whole red chillies
Half a stem of lemon grass
Two tablespoons of chives
One tin coconut cream (coconut milk doesn’t do this recipe justice)
Four tablespoons of coconut oil
Eight tagliatelle nests
One whole lemon
Salt and pepper to taste
Method
1. Boil the tagliatelle nests in enough salted water, add olive oil to stop pasta from sticking. Once strained, toss with additional olive oil and reserve.
Ensure the pasta is al dente
2. Cut the chicken fillets into cubes – run under water and allow to adequately drain.
3. Finely chop the garlic, ginger, chillies, lemon grass and thyme.
4. Zest the lemon and squeeze out juice, reserve for later use.
5. Finely chop chives and reserve for finishing the dish.
6. Heat the oil in a wide-based pot, a notch of butter can be added for extra flavour.
7. Add the garlic, ginger, chillies, lemon grass and thyme and allow flavours to infuse into oil for five to eight minutes
8. Add chicken cubes and allow to fry for around eight minutes (or until cooked through).
9. Add lemon zest, salt and course black pepper to taste.
10. Add lemon juice to pan, this should also allow for deglazing of the pan.
Cook for five minutes.
11. Add coconut cream into pan and allow to come to a simmer, adjust to desired consistency using residual water from can.
12. Toss the pre-boiled pasta into sauce and bring to temperature.
13. Serve straight away, topping off with chopped chives.
This recipe makes four servings.
You might also enjoy these recipes:
Addie staff in the kitchen: Easy Garlic Ginger Glazed Sticky Pork
Springs Addie staff in the kitchen: Lasagne with chorizo and crème fraîche
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