COCONUT AND CORIANDER CHICKEN PASTA ON TODAY’S MENU Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers to come up with some easy dishes, perfect for the whole family during the current lockdown. Chef Afzal Mahomed is part of the Capsicum Culinary Studio team in Durban. Says Chef Afzal about his coriander and coconut tagliatelle: “This is a family favourite – a recipe that is easy to put together and comes out perfectly every time. The subtle sweetness of the coconut cream mellows the heat from the chillies leaving you with a great balance of flavour. Tagliatelle nests are best suited for this recipe however penne and farfalle work just as well. If the budget allows then throw in some de-shelled prawns and you will have your guests talking about this one long after the meal is finished.” Coconut and Coriander Chicken Pasta(Makes 4 servings) Ingredients: 1kg chicken fillets8 cloves of fresh garlic2 tsp. fresh ginger2 sprigs fresh thyme6 whole red chillies½ stem lemon grass2 tbsp. chives1 tin coconut cream (coconut milk doesn’t do this recipe justice)4tbsp coconut oil8 tagliatelle nests1 whole lemonSalt and pepper to taste Method 1. Boil the tagliatelle nests in enough salted water, add olive oil to stop pasta from sticking. Once strained toss with additional olive oil and reserve. Ensure the pasta is al dente2. Cut the chicken fillets into cubes – run under water and allow to adequately drain.3. Finely chop the garlic, ginger, chillies, lemon grass and thyme.4. Zest the lemon and squeeze out juice, reserve for later use.5. Finely chop chives and reserve for finishing the dish.6. Heat the oil in a wide based pot, a notch of butter can be added for extra flavour.7. Add the garlic, ginger, chillies, lemon grass and thyme and allow flavours to infuse into oil 5-8 min.8. Add chicken cubes and allow to fry for around eight minutes (or until cooked through).9. Add lemon zest, salt and course black pepper to taste.10. Add lemon juice to pan, this should also allow for deglazing of the pan. Cook for 5min11. Add coconut cream into pan and allow to come to a simmer, adjust to desired consistency using residual water from can.12. Toss the pre boiled pasta into sauce and bring to temperature.13. Serve straight away topping off with chopped chives. Leave a Reply Cancel ReplyYou must be logged in to post a comment.