Curry Pasta and Chicken
Ingredients:
1 package of Rossi Pasta Curry Linguini
3 tablespoons butter
1 large onion
3 cloves garlic
2 teaspoons minced fresh ginger
1 ½ tablespoons curry powder
1/2 teaspoon crushed red chilies
1/2 cup or more distilled white vinegar
3 bounds skinless, boneless chicken breasts, cut into strips
mango chutney
chopped peanuts
raisins
freshly grated coconut
DIRECTIONS:
1. In a large fry pan, heat the butter and sauté the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chilies, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste. (You may need up to ¼ cup more.).
2. Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for a at least 2 hours.
3. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the pasta and prevent scorching.
4. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.)
5. Cook pasta according to package directions. Toss with a little olive oil to prevent sticking. Toss chicken and pasta together. Serve with mango chutney, chopped peanuts, raisins, and freshly grated coconut.
Serves 4-6
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