Chicken Macaroni

RecipenKitchen Recipe 45 min · Serves 4 · Pakistani

Why make it Tender chicken and macaroni tossed in a spicy tomato masala with capsicum, black pepper and lemon. A quick, filling family dinner with a Pakistani flavour.

You’ll need

Serves 4 250 g elbow macaroni 1 tbsp salt, for the pasta water 3 tbsp cooking oil 1 large onion, finely chopped 1 tbsp ginger garlic paste 300 g boneless chicken breast or thigh, cut into small 1 cm… 2 medium tomatoes, blended to a puree 1 tsp salt, or to taste + 12 more in the full recipe

1 Step 1 of 9 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.

2 Step 2 of 9 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.

3 Step 3 of 9 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.

4 Step 4 of 9 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.

5 Step 5 of 9 Add the salt, red chilli powder, turmeric, cumin and chilli flakes. Stir for 30 seconds, then pour in the tomato puree and ketchup. The last 4 steps are in the full recipe.

Cook’s tip Cut the chicken small and even so it cooks quickly and gets into every forkful.

Chicken Macaroni

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