Creamy Chicken Curry Pasta Bake

1.Add olive oil to a large pan and heat up.

2.Add cloves and cinnamon to oil and allow to sizzle.

3.Add finely chopped onions to the oil and cook until lightly browned.

4.Add frozen garlic and ginger, cook until defrosted, mix and allow to cook out.

5.Add passata and dry spices. Mix well and cook for 5-10 minutes until oil starts to separate away from the masalo.

6.Add cleaned, washed, and cubed chicken to the masalo and mix well.

7.Cover and cook on a low heat for 5-10 minutes allowing water to escape from the chicken and form a gravy.

8.Add chopped bell peppers, sweetcorn, mix well and allow to cook.

9.Meanwhile, preheat the oven to 180°C (350°F) and cook the tagliatelle.

10.Once the chicken has cooked, remove from the heat and add double cream. Mix well.

11.Add the cooked tagliatelle to the curry mixture and stir until the pasta is well coated.

12.Transfer the mixture to a baking dish, top with grated cheese.

13.Bake in the preheated oven for 20-25 minutes until the cheese is melted and golden brown.

14.Serve hot and enjoy your creamy chicken curry pasta bake with garlic bread.