This is a lovely, flavourful but light dish that can be easily adapted for a diet with low fat ingredients. You can't get crushed pineapple where I live so I use pineapple chunks and chop them very finely. Cooking time includes half an hour of chill time.
Add the korma paste and cook, stirring, for 2 more minutes.
04Stir in the apricots, tomato paste and water and cook for 1 minute. Remove from the heat and allow to cool.
05Stir together the mayonnaise and mango chutney in a bowl until blended. Drain the crushed pineapple, adding 2 tablespoons of the pineapple juice to the mayonnaise mixture. (If using pineapple chunks, chop them finely now).
06Stir the pineapple, mayonnaise mixture, onions with korma paste and cooked chicken pieces into the pasta in the serving bowl. Toss together to coat the pasta.
07Cover and chill for 30 minutes to allow the flavours to blend.