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Fruity Chicken Curry with Noodles
Ingredients
| 300 g | ribbon noodles |
| 1/2 | pineapple, diced |
| 150 ml | chicken stock |
| 250 ml | milk |
| 100 g | cream cheese |
| 300 g | chicken breast fillet |
| 1 tsp | butter |
| 1 tbsp | garlic, minced |
| 4 tsp | curry powder |
| salt and freshly ground black pepper, to taste |
Method
Preparation time: ca. 15 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Cut the meat into strips. In a wide saucepan heat the butter and fry the meat until golden all around. Take out of the pan and set aside.
Cook the noodles in salted water until done.
Add garlic and pineapple pieces into the saucepan and stir-fry for a minute. Add the stock, milk, curry and cream cheese, and bring to a boil. Simmer for a few minutes. Season to taste with salt and pepper. Return the meat and cook stirring until hot again.
Drain the pasta and serve with the curry.
Cook the noodles in salted water until done.
Add garlic and pineapple pieces into the saucepan and stir-fry for a minute. Add the stock, milk, curry and cream cheese, and bring to a boil. Simmer for a few minutes. Season to taste with salt and pepper. Return the meat and cook stirring until hot again.
Drain the pasta and serve with the curry.
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