Coconut and coriander chicken pasta recipe Posted by Anita Froneman on 17 December 2021 Capsicum Culinary Studio has tasked its chef lecturers to come up with some easy dishes, perfect for the whole family. Chef Afzal Mahomed is part of the Capsicum Culinary Studio team in Durban. ‘This is a family favourite – a recipe that is easy to put together and comes out perfectly every time,’ Afzal says. ‘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 then throw in some de-shelled prawns and you will have your guests talking about this one long after the meal is finished.’ Coconut and Coriander Chicken Pasta (Makes 4 servings) Ingredients: 1kg chicken fillets 8 cloves of fresh garlic 2 tsp. fresh ginger 2 sprigs fresh thyme 6 whole red chillies ½ stem lemon grass 2 tbsp. chives 1 tin coconut cream (coconut milk doesn’t do this recipe justice) 4tbsp coconut oil 8 tagliatelle nests 1 whole lemon Salt and pepper to taste Fresh coriander 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 coriander 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 5-8 min. 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 5min 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 coriander. Image: Unsplash Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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