CRISPY CHICKEN CURRY

CRISPY  CHICKEN  CURRY:

INGREDIENTS:   ( serves 4 )

4  deboned chicken breasts, cut into strips
Salt and freshly ground black pepper
80  ml  cornflour paste ( prepared by mixing 1-1/2  heaped  tsp cornflour with water )
30  ml oil, for pan - frying
500  ml homemade  tomato sauce
150  g peas, fresh or frozen
80  ml pitted olives
100  ml yoghurt
250  g corn pasta, cooked al dente according to packet instructions, to serve, kept warm

METHOD:

• Season chicken strips with salt and freshly ground black pepper. Roll chicken strips in cornflour paste, and set aside.
• Heat oil in a saucepan and pan- fry chicken strips over high heat until crisp and golden brown. Add tomato sauce, peas, olives and yoghurt and allow curry to simmer for 10 minutes. Season with salt and pepper, to taste.
• Serve hot chicken curry on a bed of warm pasta.