Creamy Chicken Curry Pasta

INGREDIENTS

• 2 cups Uncooked Macaroni
• 1 tablespoon Salt for pasta water
• 2 large Shallots
• 2 cloves Garlic
• 2 large Tomatoes
• 2 tablespoon Coconut Oil
• 500 grams Chicken Breast about 3 breasts
• 1 tablespoon Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt
• ¼ teaspoon Ground Pepper
• 400 ml Coconut Milk
• ¾ cup Frozen Green Peas
• ¼ cup Fresh Cilantro finely chopped

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water with the macaroni. Cook until al dente or as directed on the package.
2. Mince the garlic and the shallows and set aside. Chop the tomatoes into cubes and set aside in their own dish.
3. Cut the chicken breasts into ½ inch cubes. Try using a non-porous cutting board, staying away from wood boards, to prevent any contamination.
4. Heat a large skillet or frying pan (enough to also hold the cooked pasta) on medium-high heat. Add the coconut oil or butter to the pan and melt. Cook the chicken cubes in the pan until no longer pink. Add the shallots and garlic and cook for 2 minutes.
5. Sprinkle the curry, turmeric, salt and pepper over the cooked chicken. Cook the spices while stirring for a couple minutes to release all of their aromatics. Deglaze the pan by stirring in the cubed tomatoes to the chicken.
6. Pour the coconut milk over the chicken. Bring to a simmer and turn the heat down to medium-low. Cook until slightly thickened and then add the frozen green peas.
7. Once the green peas are heated through, turn off the heat and add the drained pasta to the pan of chicken curry. Stir in the pasta until well covered by the sauce and then stir in the cilantro. Serve right away while still hot.