Chicken Macaroni

Bring about 2 litres of water to a rolling boil in a large pot and add 1 tablespoon of salt. Add the macaroni and stir well so it does not stick.

Boil the macaroni for 8 to 9 minutes, until just tender with a slight bite. Scoop out about 1/2 cup of the pasta water, then drain the macaroni and toss it with 1 teaspoon of the oil so it stays loose.

While the pasta cooks, heat the remaining oil in a wide pan over medium heat. Fry the chopped onion for about 4 minutes, stirring often, until soft and light golden.

Add the ginger garlic paste and stir for 30 seconds until the raw smell goes. Add the chicken pieces and cook for about 6 minutes, stirring, until all the pink has gone and the pieces are lightly browned.

Add the salt, red chilli powder, turmeric, cumin and chilli flakes. Stir for 30 seconds, then pour in the tomato puree and ketchup.

Cook the masala on medium heat for about 8 minutes, stirring now and then, until it thickens and the oil begins to separate at the edges. Check that the chicken is cooked through and reaches 74°C in the centre of the largest piece.

Stir in the carrot, capsicum and green chillies. Cook for 4 minutes with the lid off, until the capsicum is slightly softened but still has some crunch.

Add the drained macaroni, black pepper and garam masala. Pour in a few spoonfuls of the reserved pasta water and toss gently for 3 minutes, until the sauce coats every piece and looks glossy, not dry.

Turn off the heat, then stir in the lemon juice and fresh coriander. Taste and adjust the salt and pepper, and serve hot.