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Curried Macaroni

creative.chef's picture
  Oil 2 Tablespoon (About 30 Milliliter)
  Onion 1 , chopped
  Curry powder 7 Gram (About 1 Tablespoon)
  Flour 1 Ounce (About 25 Grams Or 4 Tablespoon)
  Water 1 Pint (About 500 Milliliter Or 2.5 Cups)
  Chicken stock cube 1
  Tomato concentrate 1⁄2 Ounce (Paste, About 15 Grams Or 1 Tablespoon)
  Tomatoes 2 , chopped
  Red apple 1 , cored and sliced
  Chicken joint 1 Large, cooked and coarsely chopped
  Mango chutney 2 Ounce (About 50 Grams Or 3 Tablespoon)
  Macaroni 1⁄2 Pound (Use The Long Variety, About 225 Grams)
  Peanuts 1 Ounce (About 25 Grams Or 0.25 Cup)
  Salt To Taste
  Pepper To Taste

1 Heat the oil in a saucepan and fry the onion until soft. Add the' curry powder and cook for 1 minute. Then add the flour and cook for a further minute. Add the water, stirring constantly and crumble in the stock cube. Add the tomato concentrate (paste) and bring to the boil.
2 Season to taste and add the chopped tomatoes apple chicken and mango chutney! Simmer for 45 minutes.
3 Meanwhile, cook the macaroni in a pan of boiling, salted water for 15 minutes, then drain and arrange in a serving dish.
4 Add the peanuts to the curry and simmer for a further 5 minutes.
Pour the curry sauce onto the macaroni.

Recipe Summary

Main Dish

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Curried Macaroni Recipe