Full of flavour and surprisingly easy! Adjust to desired heat by decreasing or increasing the amount of cayenne used.
1/2 lb Pappardelle’s Goan Curry Angel Hair pasta (available at Olive Us Oil & Vinegar Tasting Rooms)
1 cup onions, chopped
3/4 cup tomatoes, chopped
1 Tablespoon distilled white vinegar
1 clove garlic, large
1/2 teaspoon each of the following: fresh ginger (peeled & minced), tomato paste, garam masala, turmeric (ground), cumin (ground), coriander (ground)
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 skinless, boneless chicken breasts, cut into 1” pieces
2 – 3 Tablespoons Olive Us Olive Oil (i.e. – Garlic, etc)
1/2 cup chicken broth or water
Salt & pepper, to taste (i.e: or try Spicy Curry Sea Salt from Olive Us!)
Blend the onions, tomatoes, vinegar, garlic, ginger, tomato paste, garam masala, turmeric, cumin, coriander, smoked paprika, and cayenne pepper in a food processor until a puree forms.
Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook for about 5 minutes. Add chicken and cook for another 5 minutes. Add broth, bring to a boil then reduce to medium heat. Cover and let simmer, stirring occasionally, for about 15 minutes. Uncover and let simmer until chicken is cooked thoroughly, about 5 minutes longer. Season with salt & pepper.
Meanwhile, cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 6-8 minutes. Drain and transfer to a pasta bowl.
Add the chicken vindaloo to pasta and toss thoroughly. Serve immediately and enjoy!
Recipe adapted from and photo courtesy of Pappardelle’s pasta. Thanks!