Yellow Chicken Curry Angel Hair
Recipe contributed by Marlan F. of Denver, CO
Serving Size:Â 2-3
Ingredients:
1/2 lb. Pappardelle’s Yellow Curry Angel Hair
1.5 oz. butter
1 medium onion, chopped
1 teaspoon ginger, finely chopped
4 garlic cloves, finely chopped
4 tablespoons curry powder
1/2 teaspoon cayenne pepper
1 to 3 dried red chiles
2 tablespoons tomato paste
2(15oz) cans of coconut milk
2 cups chicken stock
2(15oz) cans of chopped tomatoes
1/4 cup cilantro, chopped
4 chicken breasts, chopped
Salt and pepper, to taste
Instructions:Â
- Put a pot of salted water on to boil. Cook pasta to al dente, 8-10 minutes, and set aside.
- Heat the butter in a large pot over medium to low heat. Add the onions, ginger, and garlic, cooking slowly until onions are very soft.
- Next add the curry powder, cayenne powder, chiles, tomato paste, coconut milk and chicken stock. Stir until completely mixed and bring it to a simmer. Cook at a simmer until the sauce has thickened, 20-30 minutes.
- Add the chopped tomatoes, chicken and cilantro, and continue to simmer until the chicken is thoroughly cooked, 10-15 minutes. Add salt and pepper to taste. Add cooked pasta and serve.