Pasta with chicken thighs and basil

Ingredients

• 6 boneless chicken thighs (900 g)
• 250 g low-fat yogurt
• 30 ml soy sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon ground nutmeg
• 30 ml oil
• 3 small white onions
• 3 garlic cloves
• 1 teaspoon shrimp paste
• 1 teaspoon curry paste
• 3 anchovy fillets
• 100 g diced bacon
• 1 medium carrot (100 g)
• 2 bay leaves
• 1/2 teaspoon paprika
• 800 ml water
• 15 g butter
• 400 g pasta
• 3000 ml water
• 10 g salt
• 15 g basil leaves
• 5 ml sesame oil

Preparation

1. Cut the thighs into small cubes and mix them with the yogurt, soy sauce, 1/2 teaspoon paprika and nutmeg. Cover and refrigerate for 3 hours. 2. Heat the oil in a saucepan. Add the finely chopped onion and garlic, shrimp paste, curry paste and anchovy fillets. Cook for 3 minutes over low heat, without browning the onion and garlic. 3. Add the bacon, diced carrot, bay leaves and 1/2 teaspoon paprika to the saucepan. Stir and cook over low heat for 5 minutes. 4. Add the thighs with their marinade and pour in 800 ml water. Cover and simmer over low heat for 25 minutes, until the meat is tender. Uncover the saucepan and simmer for another 10 minutes, until the sauce reduces a little, then stir in the butter. 5. Cook the pasta in 3000 ml water with 10 g salt for 10 minutes, until al dente. Drain, then toss with the basil leaves and sesame oil.