Flurry of Curry

 

By: Courtesy of WOW! Hospitality

Ingredients:
2 Tbsp canola oil
½ red onion, thinly sliced
1 red pepper, thinly sliced
Salt and pepper to taste
2 Tbsp minced garlic
2 Tbsp minced ginger
1 lime, quartered
4 chicken breasts, cooked, sliced
¾ litre curry sauce (recipe below)
4 Tbsp sambal olek
1 cup of chicken stock*
2 ½ lbs cooked
4 Tbsp pineapple mango chutney (recipe below)
4 Tbsp crushed peanuts

Directions

In a large sauté pan, heat the oil, then add red onion, red pepper, salt, pepper, garlic and ginger. Sauté for 2–3 minutes. Squeeze in lime juice and toss in juiced limes. Add the chicken, curry sauce, sambal olek and stock. Simmer until liquid thickens to a sauce consistency. Add pasta and simmer for two minutes, until pasta is heated through. Plate and top with chutney and peanuts.

Curry Sauce:
2 Tbsp Canola oil
1 yellow onion, peeled and diced
½ carrot, peeled and diced
2 stalks celery, chopped
2 Tbsp minced ginger
2 Tbsp minced garlic
1 litre chicken stock*
½ cup heavy cream
3 Tbsp curry powder

Pineapple Mango Chutney: (Makes ½ litre)
¼ pineapple, peeled, cored and roughly chopped
¼ pineapple, peeled, cored and finely diced
¼ banana, roughly chopped
1 Tbsp chopped yellow onion
1 Tbsp butter
1 Tbsp brown sugar
2 Tbsp red wine vinegar
1 tsp sambal olek
½ golden delicious apple, peeled, cored and finely diced
¼ mango peeled, pitted and roughly chopped

*Chicken Stock: (Makes 2 litres)
4 lbs chicken bones
10 cups cold water
Pinch black whole pepper
1 bay leaf
1 sprig fresh thyme
4 medium carrots, peeled, cut in one inch lengths
4 stalks celery, leaves removed, roughly chopped
1 large onion, peeled, roughly chopped

Rinse chicken bones in cold water until all the blood is washed away and the water is running clear after rinsing. In a large stockpot place bones and add cold water. Place over medium heat and bring to a simmer. Skim.

Bon appétit!