Chicken Breast Curry Tagliatelle (serves 4)
Added by terlow | Tue 21 Jul 2009 @ 09:39
Minced beef can also be used in place of chicken breast. Also for the pasta, Penne can take the place of Tagliatelle.
3 tbsp Olive oil
2 large Red onions (Finely chopped)
1 stalk Lemongrass
2 inches Ginger
2 Candlenuts or Macadamia nuts (Finely chopped)
3 tbsp Curry powder
2 tsp Cumin powder
2 tsp Coriander powder
1 tbsp Chilli paste
1.5 kg Chicken breast
4 Potatoes (Cut into 3 pieces each)
1 Ĺ tsp Salt
120 ml Water
200 ml Coconut milk
Heat up the oil in a wok and fry onions, lemongrass.
Add ginger, nuts then dry ingredients and fry until fragrant.
Add chilli paste and fry until aromatic.
Add meat and potatoes to fry for 5 minutes on medium heat to prevent paste from burning.
Add salt and water. Simmer for 10 to 15 minutes on low heat.
Add coconut milk and bring to a boil for 3 minutes, stirring constantly. Remove from heat to cool. Keep overnight in fridge.
When serving, bring curry to a boil over low heat; plate pasta after it is cooked till al dente before spooning the hot curry over it.
Best served with slices of crusty French baguette.