Indian-style Keema Pasta
Servings: 4
Ingredients
- 2 tbsp light cooking oil
- 2 medium-sized onions finely chopped
- 1 tbsp minced garlic
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander powder
- 2 tbsp tomato paste
- salt to taste
- 2 large-sized tomatoes finely chopped
- 1 lb lean ground chicken
- 1 tsp dried oregano
- 2 cups frozen mixed veggie thawed
- 2 cups small-sized pasta, like elbow macaroni cooked according to package instructions, drained and set aside
- finely chopped fresh cilantro for garnish
Instructions
- Heat oil in a large deep pan and sauté onions and garlic till soft and lightly brown. Add in spices and tomato paste, and fry for a few seconds.
- Season with salt and add in the chopped tomatoes. Cook for a few minutes till tomatoes start to pulp.
- Stir in ground chicken and let it cook covered for a few minutes, stirring occasionally, till chicken completely cooks through.
- Mix in dried oregano and the veggies and cook for another 2-3 minutes.
- Now toss in the pasta, and mix well to combine with the sauce. Garnish with fresh cilantro and serve warm.