400 grams boiled penne
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon ginger paste
2 chicken stock cubes
1 small carrot, finely grated
250-300 grams boneless chicken, chopped into little pieces
2 cans crushed tomatoes or 3-4 chopped tomatoes
2-3 green chillies
1 cup mushrooms, chopped
oregano and dried herbs for garnish
oil for cooking
1. In a pan, saute chopped onion with 2-4 tablespoons cooking oil for about 5 minutes. Add ginger and garlic and continue stirring. Break up the chicken stock cubes and cook them in the pan, adding water to prevent burning up. Add the grated carrots, mushrooms and pieces of chicken. Cook for 5-10 minutes until the chicken looks fully cooked.
2. To make the sauce, blend the tomatoes, capsicum and green chillies to make a paste. Add this to the pan and cook on high heat for about 2-3 minutes and then lower the heat to a simmer. Allow the contents of the pot to simmer for 10-15 minutes. Add black pepper and herbs right before serving with penne.