Ingredients

Method

• 1 T coconut oil
• 12 Woolworths free-range deboned chicken thighs
• sea salt and freshly ground black pepper, to taste
• 1 t fresh crushed ginger
• 1 red chilli, chopped
• 200 g jar Woolworths butter chicken paste
• 1 cup cream
• 500 g fusilli pasta
• 4 T Woolworths double-cream plain yogurt
• 5 g fresh coriander, for serving

Method

Ingredients

1. Heat the oil in a large, heavy-based pan and fry the chicken skin-side down until browned, 5–7 minutes. Season, turn over and cook on the other side.

2. Add the ginger and chilli and sauté for 1 minute. Add the butter chicken paste and cook for an additional 3 minutes, ensuring the chicken is well-coated.

3. Add the cream and reduce the heat to a gentle bubble.

4. Cook the pasta in boiling salted water until al dente.

5. Using a slotted or pasta spoon, transfer the pasta directly from the saucepan into the sauce. Stir well and simmer for an additional 3 minutes, or until the sauce has thickened.

6. Top with yoghurt and coriander and serve immediately.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more Indian-inspired recipes

Woolworths’ Indian-inspired range now includes a new selection of curry pastes designed to bring those classic, aromatic flavours to your kitchen, without the hard work. Whether you’re craving something rich and creamy or spicy and bold, there’s a paste to match your mood. Simply add your favourite meat or veg and serve with fluffy rice or flatbreads. With these easy, flavour-filled options, dinner practically makes itself.

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