Summary

Ingredients

• 2-point pasta, filled, e.g. spinach-ricotta, from the cooling shelf
• 500 g chicken breast fillet (s)
• 3 large carrot (s)
• 2 bell pepper (s)
• 1 medium onion (s)
• 2 cloves garlic
• 1 piece (s) ginger root
• 1 tablespoon desiccated coconut
• 0.5 tube ½ tomato paste
• 1 tablespoon curry paste, red or yellow
• 1 bottle Cremefine
• 1 teaspoon salt
• some pepper
• some paprika powder
• some turmeric
• pinch (s) Cinnamon
• some honey
• some caraway powder
• some coriander powder
• 500 ml water, to extinguish

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Instructions

1. First chop the vegetables and peel and grate the ginger. Cut the onion and garlic into fine cubes.
2. Rinse the poultry, pat dry, cut into cubes and fry briefly in a little oil. Now add the tomato paste and curry paste, a little more oil if necessary. Then fry the onion and garlic until they are translucent, then add the remaining vegetables, fry, deglaze with water and reduce a little for about 15 minutes. Add the honey and season with salt, pepper, paprika and the other spices, then add the desiccated coconut and refine with the Cremefine to taste. If necessary, add a little more water.
3. In the meantime, prepare the pasta according to the instructions. Drain the pasta and serve on a bed of chicken curry.