Spicy Chicken Pasta Recipe | Food Diaries | Zarnak Sidhwa

Method:
Heat oil. Add in the chopped onion and garlic, ginger and sauté, add in the chicken strips and salt, pepper, soya sauce, once chicken is half done, add the green chilies, tomato, very little water, chili powder, cumin powder, turmeric powder, tomato sauce, capsicum and sauté well. Once sauce is ready, fold in the earlier boiled pasta. Top with shavings of cheese and serve immediately.

Method:
Beat the sugar and eggs together. Add the apricot jam and melted butter and whisk to combine. Stir the vinegar into the milk and then pour that into the egg mixture and stir through. Sift the dry ingredients and whisk together before adding to the wet ingredients. Line a muffin baking tray with large cupcake casings. Pour in batter. Bake in the oven at 180 degrees C for 15 – 18 minutes, check if they are done by inserting a knife into the middle of one of the centre cup cakes and if it comes out clean, they are done. Place all the sauce ingredients into a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat. Once the cup cakes are done, remove from the oven, poke several wholes over each surface and pour 1 tablespoon of sauce over each cup cake. Allow to cool completely in the muffin tray before adding the topping.
To make the cream topping, beat cream and icing sugar in a bowl until stiff peaks form, then spoon onto your cup cakes and serve immediately.