Ingredients

• 40 ml olive oil
• 350 g chicken thighs
• 5 g curry powder (1⅔ tsp)
• 3 g turmeric powder (1 tsp)
• 2 g cayenne pepper powder (⅔ tsp)
• 2 g cumin powder (⅔ tsp)
• 1 bay leaf
• 140 g yellow onion (1 yellow onion)
• 70 g red bell pepper (half red bell pepper)
• 40 g tomato paste
• 800 ml water (hot water)
• 250 g fusilli
• 100 g baby corn
• 150 g broccoli
• 1 chicken stock cube
• 4 g salt (⅔ tsp)

Instructions

1. Heat the olive oil in a frying pan over medium heat. Add the chicken thighs, curry powder, turmeric powder, garlic powder, cayenne pepper, cumin powder, and bay leaf. Mix well and briefly brown the chicken. Add the yellow onion and red bell pepper, and cook for another 2-3 minutes. Then, add the tomato paste, hot water, and fusilli. Stir well and cover. Let it simmer for 10 minutes.

2. Next, add the baby corn and broccoli, and crumble the chicken bouillon cube over the pan. Cook for another 10-12 minutes, or until the pasta is done.