Chicken Curry Pasta

(3-4 Servings)

Ingredients.

250 gms of Penne Rigatti Pasta

250 gms. of chicken breast, deboned and chopped into thin strips.

150 gms. of baby potatoes chopped into eight per piece.

150 gms. of frozen carrot cubes and corn.

4-5 pieces of chicken liver sliced into cubes.

1 can of tall evap milk

Fresh Basil

1 onion sliced into rings

5 cloves of garlic

8-10 tbsp of chicken curry

1 KNORR cubes chicken

canola or olive oil

3 tbsp. soy sauce

sugar

salt and pepper

Procedure.

1. Cook pasta with 1L water, salt and oil.

2. In a small sauce pan, boil 1/4 cup of water, with soysauce, 1 tsp of salt, 2 tbsp of sugar, 2 tbsp of curry powder and 1 tbsp of canola or olive oil.

3. once brought to boil, add in chicken strips, setting it aside until all liquid evaporates and chicken fries a bit. Then remove from heat and floss the chicken using two forks. This is called the process of flossing.

4. in another saucepan, saute garlic and onion with small amount of oil.

5. saute in potatoes and add salt pepper and about 1 tbsp curry powder, stir and cook until semi burned or grilled looking (check picture below)

6. set the potatoes aside (like in the pic) then place the chicken liver in the center and have it cooked for 5-10 minutes, mash it a bit, add in salt and pepper on the liver mixture with sprinkle of oil.

7. add in basil to the liver mixture.

(this process allows cooking of two dry ingredients in one pan, in this case the liver and the potato)

8. mix mashed liver and potato, then add carrot and corn.

9. add in 1 tbsp of curry powder.

10. pour in milk, have it boil then add all remaining curry powder.

11. Knorr cubes. sugar salt and pepper

12. drain pasta and add in to the sauce. making sure pasta is coated with sauce

13. taste. add sugar salt and pepper as necessary.

14. top with the chicken floss as garnish.