Melt the margarine in a pan and fry
the onion over moderate heat for 3-4 minutes.
Stir in the curry powder and
ginger, fry for 1 minute, then stir in the flour, and fry for 1
minute.
Pour on the stock and bring to the
boil, still stirring.
Add the chutney and chicken, cover
and simmer for 20 minutes.
Meanwhile, cook the pasta in plenty
of boiling, salted water for 12-13 minutes, or according to the
directions on the packet, until just tender.
Drain and turn into a greased
serving dish.
Add the sultanas and yoghurt to the
pan, stir well and allow just to heat through.
Pour over the pasta and toss to
blend thoroughly.
Serving Suggestion :
This lightly spiced chicken and pasta
dish takes well to traditional curry accompaniments - sliced banana
(tossed in lemon juice to preserve the color), shredded coconut, green
pepper and onion rings, and yoghurt and cucumber salad.