500 g tagliatelle

40 ml cooking oil

1 medium onion, finely chopped

15 ml garlic and ginger paste

2 fresh red or green chillies, chopped

3 medium tomatoes, grated

45 ml tomato paste

15 ml tikka spice

5 ml turmeric

salt to taste

500 g chicken fillets, steamed and sliced into strips


Creamy coconut sauce

1 tin coconut cream

10 ml paprika

30 ml crushed garlic

salt and freshly ground black pepper to taste


  • Cook pasta according to instructions on the packet till al dente.
  • Drain, toss in 10 ml oil and keep aside in a warming dish.
  • Heat remaining oil in a large pot and sauté onion till soft.
  • Stir in garlic and ginger paste, chillies, tomatoes and tomato paste.
  • Add tikka spice, turmeric and salt and simmer for 10–12 minutes.
  • Add chicken and pasta, and heat through for 3–5 minutes. Keep aside.


Creamy coconut sauce

  • In a small pot, bring coconut cream and remaining sauce ingredients to a quick boil.
  • Dish pasta into a large serving bowl and pour over the coconut cream.
  • Serve with a side salad of choice.