Butter Chicken Mac & Cheese

Ingredients

• 400 g chicken thigh fillets, cut into 2cm pieces
• 3 garlic cloves, minced
• 2 tbsp butter chicken curry paste
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 1 onion, finely diced
• 20 g fresh ginger, grated
• 150 ml double cream
• 30 g unsalted butter
• 1 tbsp vegetable oil
• 400 g macaroni
• 150 g mature cheddar, grated
• 50 g parmesan, grated
• 15g coriander, leaves only, to serve
• Garlic naan, to serve
• Mango chutney, to serve
• Cucumber raita, to serve

Method

1. Cook the macaroni in well-salted boiling water for 1 minute less than the packet instructions. Reserve a mug of pasta water, then drain.
2. Heat the oil in a large deep frying pan over high heat. Season the chicken and fry for 5–6 minutes until golden and cooked through. Remove and set aside.
3. In the same pan, melt the butter over medium heat. Fry the onion for 5 minutes until soft and translucent. Add the garlic, ginger and curry paste and stir for 2 minutes until deeply fragrant and the paste has darkened a shade.
4. Pour in the chopped tomatoes, red lentils and chicken stock. Bring to a gentle simmer and cook for 12–14 minutes, stirring often, until the lentils have collapsed and the sauce is thick and glossy. Add the double cream and stir through.
5. Return the chicken to the pan along with any resting juices. Add the drained macaroni and a splash of pasta water. Toss everything together over medium heat for a minute or two, loosening with more pasta water until the sauce coats every piece.
6. Take off the heat and stir in most of the cheddar and parmesan until melted and glossy. Taste and season well with salt and black pepper.