Curried Macaroni Recipe
Ingredients
30 ml (2 tablespoons) oil
1 onion, chopped
7 g (1 tablespoon) curry powder
25 g (1 oz) (4 tablespoons) flour
500 ml (1 pint) (2 1/2 cups) water
1 chicken stock cube
15 g (1/2 oz) (1 tablespoon) tomato concentrate (paste)
salt and pepper
2 tomatoes, chopped
1 red apple, cored and sliced
1 large chicken joint, cooked and coarsely chopped
50 g (2 oz) (3 tablespoons) mango chutney
225 g (1/2 lb) long macaroni
25 g (1 oz) (1/4 cup) peanuts
Directions
1 Heat the oil in a saucepan and fry the onion until soft. Add the' curry powder and cook for 1 minute. Then add the flour and cook for a further minute. Add the water, stirring constantly and crumble in the stock cube. Add the tomato concentrate (paste) and bring to the boil.
2 Season to taste and add the chopped tomatoes apple chicken and mango chutney! Simmer for 45 minutes.
3 Meanwhile, cook the macaroni in a pan of boiling, salted water for 15 minutes, then drain and arrange in a serving dish.
4 Add the peanuts to the curry and simmer for a further 5 minutes.
Pour the curry sauce onto the macaroni.
2 Season to taste and add the chopped tomatoes apple chicken and mango chutney! Simmer for 45 minutes.
3 Meanwhile, cook the macaroni in a pan of boiling, salted water for 15 minutes, then drain and arrange in a serving dish.
4 Add the peanuts to the curry and simmer for a further 5 minutes.
Pour the curry sauce onto the macaroni.
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