Chicken Breast Curry Tagliatelle (serves 4)

Chicken Breast Curry Tagliatelle (serves 4)
 
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This recipe was uploaded
by terlow

 
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Ingredients

Ingredients
Method
 
  • 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 ½ 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.

Chicken Breast Curry Tagliatelle (serves 4)

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This recipe was uploaded by terlow

 
 
Minced beef can also be used in place of chicken breast. Also for the pasta, Penne can take the place of Tagliatelle.

Method


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.
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