Penne Chicken Curry Recipe
Ingredients
| Unsalted butter | 45 Milliliter | |
| Green bell pepper | 1 To taste, diced | |
| Onion | 1 , diced | |
| Garlic | 1 Clove (5gm), minced | |
| 120 g thin sliced mushrooms | ||
| Flour | 45 Milliliter | |
| Curry powder | 15 Milliliter | |
| 500 ml diced seeded, peeled, tomatoes | ||
| Chicken stock | 250 Milliliter | |
| Sour cream | 250 Milliliter | |
| 450 g cooked, diced chicken | ||
| 340 g penne noodles | ||
| Toasted sliced almonds | 125 Milliliter | |
Directions
In a sauce pan heat the butter.
Saute the pepper, onion, garlic and mushrooms until tender.
Stir in the flour and curry powder.
Continue to cook 2 minutes over low heat.
Add the tomatoes and simmer for 5 minutes.
Add the chicken stock and sour cream, simmer until thickened.
Stir in the cooked chicken.
Simmer for 5 additional minutes.
While the sauce is simmering, cook the penne in 3 quarts (3 L) of boiling salted water.
Drain and transfer to a serving bowl.
Pour sauce over the noodles, sprinkle with almonds.
Serve.
Saute the pepper, onion, garlic and mushrooms until tender.
Stir in the flour and curry powder.
Continue to cook 2 minutes over low heat.
Add the tomatoes and simmer for 5 minutes.
Add the chicken stock and sour cream, simmer until thickened.
Stir in the cooked chicken.
Simmer for 5 additional minutes.
While the sauce is simmering, cook the penne in 3 quarts (3 L) of boiling salted water.
Drain and transfer to a serving bowl.
Pour sauce over the noodles, sprinkle with almonds.
Serve.
Chef
