Tagliatelle with Indian Coconut Curry Sauce and Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g chicken
- 300 ml vegetable stock
- 250 g taliatelle
- 3 large tomato (s)
- 2 large onions
- 1 cup crème fraîche
- 1 can coconut milk, 400 g
- 1 stalk lemongrass
- 1 tablespoon curry paste, yellow
- 1 tablespoon, heaped mango chutney
- 1 teaspoon tomato paste
- 2 cloves garlic
- Peanut oil for frying
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 0.5 teaspoon ½ paprika powder
- 1 piece (s) ginger, the size a thumb
- 2 small chilli pepper (s), dried or some chilli powder
- some coriander powder
- salt and pepper
- some herbs, Italian
- Spring onion (s) for garnish
Print Recipe
Pin Recipe Instructions
- Dab the chicken with a paper towel and cut into strips. Then season with pepper, salt and coriander and fry in peanut oil. Take the meat out of the pan and set it aside.
- Cut the onion and tomatoes. Press the garlic. Cut the ginger into small pieces. Chop the lemongrass.
- Fry the onions in peanut oil with garlic and ginger. Fry the mango chutney, tomato paste, turmeric, cumin and curry paste. Add tomatoes and fry them briefly. Add coconut milk, vegetable stock and crème fraîche and bring to the boil. Add the chillies, lemongrass, paprika powder and Italian herbs
- Add the tagliatelle and let simmer in the pan. Just before the end of cooking, add the meat and let it cook for a moment.
- Garnish with spring onions when serving.
- Experience has shown that it tastes even better after 15 minutes of rest (or after the first plate)!
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