• Bring a large saucepan of salted water to the boil. Cook the fettuccine following packet instructions. Drain.
• Heat an oiled frying pan over a medium heat, add the butter and red onion, sauté for a minute. Add the curry powder, cumin, and turmeric, stir, and cook for 40 seconds. Add the harissa paste, season with salt.
• Heat a generously oiled frying pan over a medium -high heat. Cook the chicken for 3-4 minutes or until browned.
• Add chicken to the curry frying pan, add the chicken stock and cream, simmer for 2-3 minutes or until chicken is cooked.
• Slowly add the butter, stirring to create a thick, glossy sauce. Add the pasta and stir to coat.
• Twist onto a serving plate and scatter with chili to serve.

Note: You can add Harissa to your taste.