Chicken Curry

Chicken Curry
Chicken Curry requires about 20 minutes from start to finish. One portion of this dish contains around 28g of protein, 21g of fat, and a total of 601 calories. For 72 cents per serving, you get a main course that serves 5. A mixture of butter, water, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. It is a very affordable recipe for fans of Indian food. A1 Meat Instant Curry Sauce), and indian curry chicken bowls with curry yogurt sauce.

Instructions

1
In 10-inch skillet, stir together uncooked Pasta, Sauce
Ingredients you will need
PastaPasta
SauceSauce
Equipment you will use
Frying PanFrying Pan
2
Mix, hot water, milk, butter, chicken and curry powder.
Ingredients you will need
Curry PowderCurry Powder
Whole ChickenWhole Chicken
ButterButter
WaterWater
MilkMilk
3
Heat to boiling, stirring occasionally.
4
Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until pasta is tender.
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PastaPasta
5
Remove from heat; uncover (sauce will thicken).
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SauceSauce
6
Sprinkle with peanuts.
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PeanutsPeanuts

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.
David & Nadia Chenin Blanc
David & Nadia Chenin Blanc
Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.
DifficultyNormal
Ready In20 m.
Servings5
Health Score12
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