Mafaldine With Chicken In Curry Sauce

Bring a pot of water to a boil and add a pinch of salt. Add the pasta and cook for 11-14 minutes, or follow the instructions on the package. Carefully scoop out 75 ml of the pasta water and set it aside. Then drain the pasta.

Wash the chicken thighs and cut them into pieces. Heat the olive oil and butter in a frying pan over medium heat. Add the chicken pieces along with the curry powder, turmeric, coriander powder, cinnamon, cayenne pepper, onion powder, garlic powder,cumin powder, black pepper, and bay leaves. Crumble the chicken stock cube over the pan and cook for 5-6 minutes.

Add the tomato paste, a splash of pasta water, heavy cream, dried parsley, honey, and salt to taste. Mix well and cook on high heat for 5-7 minutes, or until the sauce has thickened.

Mix the drained pasta with the chicken mixture until combined.