Ingredients

The following ingredients have 4 Servings
  • 1 tbs oil
  • 1 brown onion, finely diced
  • 2 sticks celery, sliced
  • 2 carrots, diced
  • 1 parsnip, diced
  • 2 cloves garlic, crushed
  • 2 tsp curry powder
  • 1 tsp salt
  • 3 cups Massel Chicken Style Liquid Stock
  • 2 cups water
  • 400g chicken thighs, trimmed
  • 100g short pasta
  • 400g tin coconut milk

Instruction

  • Heat oil in a large saucepan and sauté vegetables and garlic for 3 minutes. Add curry powder and salt and stir for a further minute.
  • Pour in stock and water and bring to the boil. Add chicken thighs, reduce heat and simmer for 10 minutes. Remove chicken and set aside.
  • Add pasta and simmer for 10 minutes until al dente. Add coconut cream and return to a simmer. Shred or dice chicken and return to the pot. Stir well then serve.