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LEFTOVER CHICKEN KORMA PASTA

LEFTOVER CHICKEN KORMA PASTA

INGREDIANTS:
• 3/4th cup Boiled veggies
• 2tbsp finely chopped garlic
• 1tbsp roughly chopped black pepper
• 2cups boiled pasta of choice
• 1cup chicken korma
• 1/2 cup sauce/ketchup/pasta sauce
• 1tbsp butter /extra virgin olive oil
Salt to taste

 

METHOD:

1. Boil 3/4th cup veggies (beans, green peas, baby corn). Add roughly chopped mushrooms & baby spinach to the boiled veggies & keep aside.
2. Boil pasta of choice & keep aside with 1tbsp oil added to it to avoid sticking.
3. Heat butter/ olive oil in pan& add 2 tbsp finely chopped garlic & sauté.
4. Add the veggies on top & cook 3-4 mins till mushrooms cooked.
5. Sprinkle 1 tbsp roughly chopped black pepper & mix well.
6. Add some homemade pasta sauce or ketchup & mix in the leftover chicken Korma & mix well with veggies.
7. Preheat oven 180C- 10mins.
8. Grease an oven proof glass bowl & layer with pasta 1st then gravy & repeat layer again.
9. Grate boiled potatoes & cheese on top & garnish with some oregano or mixed herb.
10. Bake @ 180C for 10-12 mins & serve hot.
11. Stupendously easy but at the same time you just cannot stop eating bowlful of this & still crave for more.

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