cm piece fresh root ginger, peeled and finely grated
2
garlic cloves, crushed
1
-11/2tbsp mild curry powder, to taste
2Tbsp.
tomato purée
125g
cherry tomatoes, halved
1
.1litre chicken stock
300g
farfalle pasta
100g
baby spinach
50ml
double cream
Directions
Step 1Melt the butter in a medium-large pan over medium heat and cook the onion
and chicken for 5min, or until the
onion is beginning to soften. Stir in the
ginger, garlic, curry powder and tomato
purée and fry for 2min, until aromatic.
Step 2Add the tomatoes, stock, pasta and
some seasoning. Increase heat to high
and bring to the boil, then bubble for
13-15min, stirring frequently to prevent it
sticking to the base of the pan, or until
the pasta is tender and most of the
liquid has reduced.
Step 3Add the spinach and cream and
stir until the spinach wilts. Check
seasoning and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
