Curried Egg Noodles Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), smashed | |
| Stalk celery | 1 , diced | |
| Curry powder | 2 Tablespoon | |
| Flour | 3 Tablespoon | |
| Chicken stock | 2 Cup (16 tbs), heated | |
| Tomato Paste | 1 Tablespoon | |
| 1 apple, cored, peeled and diced | ||
| 4 portions cooked extra-broad egg noodles, hot | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in frying pan over medium heat. Add onion, garlic and celery; cook 3 to 4 minutes. Mix in curry powder and cook 3 to 4 minutes over low heat.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.
Chef
