This is a very flavourful, flexible recipe. If serving immediately, I add baby plum tomatoes but these can make the dressing thin if it's being stored before serving. If you cannot find korma powder, just use 1tbsp + 1tsp curry powder. I use penne for this recipe- if you are counting propoints, it's probably best to weigh the pasta to 150g as it varies so much by volume. This serves 4 as a smaller lunch portion or 2-3 as a main dinner dish.
- 3⁄4 cup virtually fat free plain yogurt (200g)
- 4 tablespoons lowest fat mayonnaise
- 1 tablespoon korma curry powder
- 1 teaspoon curry powder (you choose the heat)
- 1 3⁄4 cups dry penne pasta (150g)
- 250 g cooked skinless chicken breasts (about 2 chicken breasts)
- 1 red bell pepper
- 1⁄2 cucumber
- 1 cup baby plum tomato (optional)
- 4 spring onions
- 1 handful fresh coriander (cilantro)
- Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
- Cook the pasta.
- Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
- When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
- Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
- Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!