So simple, soooo good.
1. In a dry pan toast the coriander seeds until they start to pop, making sure they don’t burn.
2. Using a mortar and pestle, crush the coriander seeds, chillies, 15 ml of the oil and the garlic cloves to form a well-blended paste.
3. Cook the pasta shells according to the packet instructions, drain and set aside.
4. Heat a little of the remaining oil in a frying pan and fry the chicken until browned. Season with salt and pepper.
5. In a separate pan fry the onions in the remaining oil until translucent, add the tomatoes, spice paste, turmeric and curry leaves and simmer for about 3 minutes.
6. Add the chicken and pasta, mix well and season with salt and pepper.