Creamy Coconut Chicken Curry with Fusilli

Ingredients

• 400 g Chicken breast
• 180 g Fusilli pasta
• 400 ml Coconut milk
• 2 tsp Curry powder
• 200 g Frozen vegetables
• 1 piece Onion
• 1 tsp Garlic powder
• 2 tbsp Rapeseed oil
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1

   Cook fusilli in salted water until al dente, drain.

2. 2

   Cube the chicken and season with salt, black pepper, and curry powder.

3. 3

   Heat oil in a deep skillet and brown the chicken for 5 minutes.

4. 4

   Add diced onion and garlic powder, cook 3 minutes.

5. 5

   Pour in coconut milk, add frozen vegetables, and simmer 10 minutes.

6. 6

   Toss the fusilli into the sauce and serve hot.