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Elbow pasta with chicken, vegetables and curry

preperation 10΄ Preparation
cup 30΄ Cooking
hat easy Difficulty
dish 4 Portions

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


freshly ground pepper

materials 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.

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