Spicy Chicken Curry Rigatoni

Ingredients

• 2 Red chillies (Chop; the ingredient list also calls for two small red Thai chillies, added after the tomatoes.)
• 2 tbsp Olive oil (The ingredient list gives 2–3 tablespoons; the method uses 2 tablespoons.)
• 1 tbsp Cumin seeds
• 2 Onions (Medium, roughly chopped)
• 0.5 bulb Garlic (Chopped)
• 2 tbsp Tomato paste
• 1 tsp Turmeric (Heaped)
• 0.5 tsp Garam masala
• 1 tbsp Salt
• 1 tbsp Paprika
• Dried fenugreek leaves (A sprinkle)
• 1 tin Chopped tomatoes (Tin size not specified)
• 2 Red Thai chillies (Small)
• 700 g Boneless chicken thighs (Diced)
• 270 ml Heavy cream (One tub)
• 1 pack Rigatoni (Pack size not specified; cook before adding to sauce.)
• 1 cup Pasta water (Reserved from cooking the pasta; method uses 1/2 cup in the sauce.)
• 2 packs Mozzarella (Cubed; pack sizes not specified)
• Parmesan (For topping; amount not specified)
• 2 tbsp Butter (Cubed; optional, for emulsifying the sauce)
• 1 handful Fresh coriander (Chopped; for garnish)
• 1 Red chilli (Large; for garnish)

Steps

1. 1

   Roughly chop the onions and chop the garlic, chillies, and coriander. Keep the large red chilli for the garnish aside.

2. 2

   Heat 2 tablespoons of olive oil in a pan for 1–2 minutes, until hot.

3. 3

   Add the cumin seeds and cook for 1–2 minutes, until their aroma is fragrant.

4. 4

   Add the chopped onions and cook for about 5 minutes, until softened.

5. 5

   Add the chopped garlic and cook for a further 3 minutes.

6. 6

   Add the tomato paste and cook for about 5 minutes, until it darkens to a deeper red and the oil releases.

7. 7

   Add the turmeric, garam masala, paprika, dried fenugreek leaves, and salt.

8. 8

   Add the tin of chopped tomatoes and cook for 5 minutes.

9. 9

   Stir in the two small red Thai chillies after adding the tomatoes so they do not burn.

10. 10

    Blend the sauce until smooth, then return it to the pan and stir in 1/2 cup water.

11. 11

    Add the diced chicken thighs, cover the pan, and cook for 30 minutes, until the chicken is cooked through.

12. 12

    Stir in the heavy cream.

13. 13

    Cook the rigatoni separately until cooked, then drain it, reserving 1 cup of pasta water.

14. 14

    Add the cooked pasta to the curry sauce and mix to coat. Add 1/2 cup of the reserved pasta water and the optional cubed butter, mixing to emulsify the sauce.

15. 15

    Transfer the pasta mixture to an ovenproof dish and mix in the cubed mozzarella and Parmesan.

16. 16

    Bake at 200°C / 400°F for about 10–12 minutes, until the cheese melts.

17. 17

    Garnish with the fresh coriander and large red chilli, then serve.

Notes

The description lists 2–3 tablespoons olive oil, while the method specifies 2 tablespoons. The rigatoni pack size, tomato tin size, mozzarella pack size, and Parmesan quantity are not stated. The source says to cook the pasta but does not provide the pasta-cooking time or method. Transcript additionally mentions basil, but it is absent from the written ingredient list and instructions, so it is not included.

Nutrition per serving

• main
• pasta
• curry
• spicy
• baked
• chicken
• comfort food