Method :
-
Melt the margarine in a pan and fry
the onion over moderate heat for 3-4 minutes.
-
Stir in the curry powder and
ginger, fry for 1 minute, then stir in the flour, and fry for 1
minute.
-
Pour on the stock and bring to the
boil, still stirring.
-
Add the chutney and chicken, cover
and simmer for 20 minutes.
-
Meanwhile, cook the pasta in plenty
of boiling, salted water for 12-13 minutes, or according to the
directions on the packet, until just tender.
-
Drain and turn into a greased
serving dish.
-
Add the sultanas and yoghurt to the
pan, stir well and allow just to heat through.
-
Pour over the pasta and toss to
blend thoroughly.
Serving Suggestion :
This lightly spiced chicken and pasta
dish takes well to traditional curry accompaniments - sliced banana
(tossed in lemon juice to preserve the color), shredded coconut, green
pepper and onion rings, and yoghurt and cucumber salad.
Serves 4
Per Serving :
430 calories, 12 g fat, 7 g fiber.
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