Guyanese-inspired Curry Chicken & Macaroni (dairy, soy, nut, tomato/tomatillo free)

• 2 large boneless, skinless chicken breasts, diced

• 1 onion, finely diced

• 3 garlic cloves, finely diced

• 3 tablespoons olive oil or sauté oil of choice

• 1 tablespoon Madras Curry

• 2 tablespoons Caribbean Spice Mix

• 1 cup elbow macaroni or gluten-free pasta of choice

• 1 cup water

• 1 15 oz can coconut milk (can substitute water)

• 2 cups frozen mixed vegetables

Heat your sauté oil in a large pot, and add the onion, garlic, curry powder, and Caribbean Spice to the pot, mixing well and sautéing until the spices are fragrant and the onions are translucent, about 5 minutes. Add the diced chicken breast, and sauté with the spices until the chicken is cooked through.

Add the pasta, water, and coconut milk to the pot, bring the pot to a boil, cover, and reduce to a simmer while stirring occasionally for 10-15 minutes, or until the pasta is cooked to your liking. Add the frozen vegetables, mix through, and heat for a minute before serving.

Did you enjoy these recipes? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie