Ingredients:

* 1 tsp Salt
* 5 tbsp Corn Oil
* 4 Curry leaves
* 1 tsp Garlic pulp
* 1 tsp Chilli powder
* 115 gms Sweetcorn
* 1 large Onion, sliced
* 2 Tomatoes, chopped
* 1 tsp Ginger, shredded
* 225 gms Kabuli chana
* 75 gms small Pasta Shells
* 4 whole dried Red Chillies
* 1 tbsp chopped Coriander leaves
* 1 tsp Pomegranate seeds, crushed
* 50 gms Snow Peas, diagonally sliced
* 175 gms Chicken, skinned, boned & cubed

Method:

1. Cook the pasta in boiling water, following the directions on the package. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2. Heat the remaining oil in a deep round-bottomed frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chilli powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Now add the chicken, kabuli chana, sweetcorn and snow peas to the onion mixture. Cook over a medium heat for about 5 minutes, stirring.
5. Tip in the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6. Serve garnished with the fresh coriander.