Recco Con Pollo
I’ve always loved a good fusion dish. Recco Con Pollo takes what is gorgeous and flavourful from India with the awesomeness Italy brings – curried pasta! This was my go-to order from Primi Piatti and when they closed, I knew I had to take matters into my own kitchen. I like serving it with penne, but what’s available in the cupboard usually gets the winning vote. Enjoy with loved ones who miss Primi Piatti, too!
2 tablespoons butter
Two deboned chicken thighs or breast fillets
Salt and pepper to taste
2 tablespoons chopped fresh garlic
3 teaspoons yellow curry powder (as hot as you want it to be)
1 teaspoon smoked paprika
Half a teaspoon cayenne pepper
2 chopped fresh green chilies or half a teaspoon gindungo
Handful of curry leaves
1 cup tomato puree
1 tablespoon tomato paste (with a little sugar to cut the acidity)
Pasta of your choice
Chopped fresh cilantro to garnish
Heat some of the butter over medium temperature and brown the seasoned chicken.
Remove chicken from the pan and Sautee the garlic in more of the butter.
Add in the curry, paprika, cayenne pepper, chilies, curry leaves and continue frying until fragrant.
Cook the pasta until al dente.
Stir tomato puree, tomato paste and cream into the curry mixture, and add back the chicken.
Add in cooked pasta, stir through and garnish.