225 g skinless chicken breast, cut into 1.5cm pieces
3 cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 -11/2tbsp mild curry powder, to taste
2 Tbsp. tomato purée
125 g cherry tomatoes, halved
1 .1litre chicken stock
300 g farfalle pasta
100 g baby spinach
50 ml 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
