Penne Chicken Curry
|Unsalted butter||45 Milliliter|
|Diced green bell pepper||1|
|Minced garlic cloves||1 Clove (5 gm)|
|Mushrooms||120 Gram (Thin Sliced)|
|Curry powder||15 Milliliter|
|Tomatoes||500 Milliliter, peeled seeded diced|
|Chicken stock||250 Milliliter|
|Sour cream||250 Milliliter|
|Cooked diced chicken||450 Gram|
|Penne||340 Gram (Noodles)|
|Toasted sliced almonds||125 Milliliter|
In a sauce pan heat the butter.
Saute the pepper, onion, garlic and mushrooms until tender.
Stir in the flour and curry powder.
Continue to cook 2 minutes over low heat.
Add the tomatoes and simmer for 5 minutes.
Add the chicken stock and sour cream, simmer until thickened.
Stir in the cooked chicken.
Simmer for 5 additional minutes.
While the sauce is simmering, cook the penne in 3 quarts (3 L) of boiling salted water.
Drain and transfer to a serving bowl.
Pour sauce over the noodles, sprinkle with almonds.