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Minced Chicken Pasta featuring Colman’s Garlic Aminos

A creamy, tangy, garlic-rich pasta that blends Italian comfort with a Sri Lankan twist — brought to life by the bold, umami notes of Colman’s Garlic Aminos.

Cook Time
20 minutes
Minced Chicken Pasta featuring Colman’s Garlic Aminos How-to Video

Ingredients

  • 250 g minced chicken
  • 200 g cooked pasta (penne or your choice)
  • 50 g chopped garlic
  • 50 g chopped onions
  • 200 g diced tomatoes
  • 1 Tbsp chilli paste (adjust to taste)
  • 100 g curd (plain yoghurt)
  • 1 Tbsp tomato sauce or paste
  • Salt and pepper – to taste
  • 2–3 Tbsp olive oil (or vegetable/coconut oil)
  • 3 Tbsp Colman’s Garlic Aminos
  • Fresh coriander – a small handful, torn
  • Juice of ½ lime (optional, for freshness)

Products Used

Organic Coconut Aminos - Garlic
Organic Coconut Aminos - Garlic
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Cooking Instructions

  1. Cook the pasta:
     Bring 1 litre of salted water to the boil with a drizzle of oil. Add the pasta and cook for 3–5 minutes until almost tender. Drain and set aside.
  2. Prepare the aromatics:
     In a pan, heat 2 Tbsp olive oil over medium heat. Sauté chopped garlic and onions until fragrant and golden brown. Set aside.
  3. Cook the chicken:
     In a larger skillet, heat another 2 Tbsp olive oil on medium heat. Add the minced chicken and cook until lightly browned. Season with salt and pepper.
  4. Build the flavour base:
     Return the garlic-onion mix to the chicken. Add chilli paste and tomato sauce, stirring well. Pour in 3 Tbsp Colman’s Garlic Aminos and cook for a minute to let the flavours meld.
  5. Add tomatoes and curd:
     Mix in diced tomatoes and let them soften. Stir through the curd to create a creamy, tangy sauce. Adjust seasoning as needed.
  6. Combine with pasta:
     Fold the cooked pasta into the sauce. Add a splash of pasta water if it looks too thick. Toss gently until evenly coated.
  7. Finish and serve: Add torn coriander leaves and a squeeze of lime juice. Mix lightly and serve warm.

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