Chicken curry and coconut tagliatelle
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Tagliatelle dry 300 g
- Chicken breast skinless and boneless 500 g
- Spring Onion 240 g
- Garlic 6 g
- Tomato sauce 200 g
- Coconut milk 250 ml 250 g
- Extra virgin olive oil 30 g
- Curry 6 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Finely dice the spring onions and garlic. Soften the spring onions in the oil for 7 minutes, adding the garlic for the final minute. Cut the chicken into 2 cm cubes and season with pepper and salt.
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Add the chicken and brown for 4–5 minutes. Stir in the curry for 30 seconds, then add the tomato sauce and coconut milk. Simmer gently for 8–10 minutes until the chicken is fully cooked in the centre. Check for 74°C in the centre of the chicken.
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Cook the tagliatelle in plenty of water according to the packet. Reserve 100 ml water before draining. Mix with the sauce, add some reserved water if too thick and heat for one minute.
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Divide between four plates and finish with chopped parsley.
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