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Curried Egg Noodles

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  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Celery stalk 1 , diced
  Curry powder 2 Tablespoon
  Flour 3 Tablespoon
  Chicken stock 2 Cup (32 tbs), heated
  Tomato paste 1 Tablespoon
  Apple 1 , cored, peeled and diced
  Hot cooked extra broad egg noodles 4 Cup (64 tbs) (4 portions)

Heat oil in frying pan over medium heat. Add onion, garlic and celery; cook 3 to 4 minutes. Mix in curry powder and cook 3 to 4 minutes over low heat.
Mix in flour until well incorporated; cover and cook 3 minutes over low heat.
Pour in chicken stock, mix well and season. Add tomato paste and apple; mix and cook sauce 6 to 7 minutes, uncovered, over medium heat.
Pour over pasta and serve.

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