Recipe: Curry spaghetti

A special and tasty combination. It’s most suitable with a wok

You need:
500g chicken
500g spaghetti
1-2 teaspoonful of currycream
150ml vegetable stock
1 can of unsweetened coconutmilk
soy sauce (season to taste)

Dice the chicken, salt and pepper it (if you’ve got deep frozen and still spiced chicken, then you don’t need to salt and pepper). Then fry it. Put all the trimmings in a pot and simmer it until the spaghetti are cooked (“al dente”). Pour off the spaghetti but do not quench them. Add them right into the fluid sauce. Agite your “mixture” and abondon it for a few minutes on the switched off hot plate. The spaghetti soak up some of the sauce and its taste. And now it’s even not more that liquid as it was.

Posted by Philipp