10΄
Preparation Time
30΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Corali (Elbows)
500 g MISKO Corali (Elbows)
500 g chicken breast, cubed
1 onion, finely chopped
200 g peas, fresh or frozen
½ cauliflower (florets)
2 cloves of garlic, grated
1 tbsp. curry powder
1 tsp. cumin
200-250 ml water
120 ml coconut milk
juice of 1 lemon
¼ bunch fresh coriander
olive oil
salt
freshly ground pepper
METHOD
Heat 3-4 tbsp. olive oil in a saucepan and sauté the chicken for 2-3 minutes, on all sides, until golden brown.
Add the onion and sauté for 1-2 minutes. Add the peas, cauliflower, salt and freshly ground pepper and sauté for 3-4 minutes.
Add the garlic, curry and cumin and sauté for 1 minute. Pour in 200-250 ml of water, so that the vegetables and the chicken are slightly protruding. Bring to a boil, lower the heat and simmer for about 15-18 minutes, or until the liquids in the pot are reduced significantly.
Toward the end, add the coconut milk and stir gently. Next add the lime juice, bring to a boil and turn off the heat.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35g salt and the MISKO Corali. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently.
Serve the pasta hot with the chicken and sauce on top, as well as a few leaves of fresh coriander.
