Curried Macaroni Recipe
Ingredients
| Oil | 30 Milliliter | |
| Onion | 1 , chopped | |
| Curry powder | 7 Gram | |
| Flour | 25 Gram | |
| Water | 500 Milliliter | |
| Chicken | 1 | |
| Tomato Paste | 15 Gram | |
| Tomatoes | 2 , chopped | |
| 1 red apple, cored and sliced | ||
| 1 large chicken joint, cooked and coarsely chopped | ||
| Mango chutney | 50 Gram | |
| Macaroni | 225 Gram | |
| Peanuts | 25 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
