Recipe for Royal Shell Pasta Curry with Chicken, Leeks, and Coconut Milk.

Wash the leek whites, split them in half, and cut them into small pieces.

Peel the onion, cut it in half, and slice it finely.

Cut the chicken breast into very small cubes. Cut the bacon into strips.

In a large skillet, melt the leeks and onions, add the curry powder and a bit of olive oil.

In another pan, sauté the whole cherry tomatoes over high heat with 2 tablespoons of oil, season with salt, pepper, and sugar, and add soy sauce. Let simmer for a few minutes, until the tomatoes are seared and coated. Set aside.

Sauté the cut chicken and bacon in the pan, searing over high heat. Once the meats are golden, add them to the vegetable pan and pour in the coconut cream. Let simmer over low heat.

Meanwhile, cook the pasta in a pot of boiling salted water according to the instructions on the package, then drain.

To finish, serve the pasta on a plate with the curry topping and garnish with cherry tomatoes. Enjoy your meal!