One-Pot Butter Chicken Tortiglioni

1.Preheat the oven to 220°C/200°C (fan)/gas 7 and boil a kettle.

2.Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat.

3.Once hot, add your diced chicken breast with a pinch of salt and pepper and cook for 2 min or until starting to brown.

4.Meanwhile, peel and slice your shallot(s) finely.

5.Once the chicken is starting to brown, add the sliced shallot, tomato paste, ginger & garlic paste, curry powder, 1 tsp [1 1/2 tsp] sugar and 1 tsp [1 1/2 tsp] flour. Cook for 1 min or until fragrant.

6.Add your chicken stock mix and tortiglioni to the dish and pour over 500ml [1L] boiled water.

7.Nestle the pasta into the water as much as you can, then stir everything together and bring to the boil over a high heat.

8.Cover with a lid and put the dish in the oven for 25-30 min or until the pasta is cooked through. Tip: Give everything a stir halfway through for evenly cooked pasta!

9.Wash your spinach and pat it dry with kitchen paper.

10.Once cooked, remove the dish from the oven and add the spinach, clotted cream, garam masala and a very generous knob of butter.

11.Gently stir until the spinach starts to wilt – this is your one-pot butter chicken tortiglioni!

12.Serve the one-pot butter chicken tortiglioni and garnish with a good crack of black pepper.