FOLLOWING Capsicum Culinary Studio’s challenge to its chef lecturers to come up with some easy dishes, perfect for the family during lockdown, Chef Afzal Mahomed has decided to share one of his recipes.
Mahomed is part of the Capsicum Culinary Studio team in Durban.
He said, “This is a family favourite – a recipe that is easy to put together and comes out perfectly every time. The subtle sweetness of the coconut cream mellows the heat from the chillies leaving you with a great balance of flavour.
“Tagliatelle nests are best suited for this recipe, however penne and farfalle work just as well. If the budget allows, then throw in some de-shelled prawns and you will have your guests talking about this one long after the meal is finished.”
Coconut and coriander chicken pasta
Makes four servings
Ingredients
1kg chicken fillets
8 cloves of fresh garlic
2 tsp fresh ginger
2 sprigs fresh thyme
6 whole red chillies
½ stem lemon grass
2 Tbsp chives
1 tin coconut cream (coconut milk doesn’t do this recipe justice)
4 Tbsp coconut oil
8 tagliatelle nests
1 whole lemon
Salt and pepper to taste
Method
- Boil the tagliatelle nests in enough salted water; add olive oil to stop pasta from sticking. Once strained, toss with additional olive oil and reserve. Ensure the pasta is al dente.
- Cut the chicken fillets into cubes – run under water and allow them to adequately drain.
- Finely chop the garlic, ginger, chillies, lemon grass and thyme.
- Zest the lemon and squeeze out juice; reserve for later use.
- Finely chop chives and reserve for finishing the dish.
- Heat the oil in a wide based pot, a notch of butter can be added for extra flavour.
- Add the garlic, ginger, chillies, lemon grass and thyme and allow flavours to infuse into oil 5-8 minutes.
- Add chicken cubes and allow to fry for around eight minutes (or until cooked through).
- Add lemon zest, salt and course black pepper to taste.
- Add lemon juice to pan; this should also allow for deglazing of the pan. Cook for 5 minutes.
- Add coconut cream into pan and allow to come to a simmer; adjust to desired consistency using residual water from can.
- Toss the pre-boiled pasta into sauce and bring to temperature.
- Serve straight away topping off with chopped chives.
