15 October 2010

Quick curried noodles

Wednesday night was one of those "eat what you have" kind of nights as we stretched our remaining food just a few more days. This one involves just a few ingredients: dried pasta, frozen chicken thighs, coconut milk, garlic, and curry powder. That's it! I must say the result was delightful, but next time I'd probably use low-fat coconut milk to cut a few calories. It would also be great with whole thighs, chopped chicken breast, beef stew meat, or shrimp. It's easy and yummy; what else could you want?

Chicken Noodle Curry
serves 4

8 oz dried pasta [I used fettucine]
1 Tbsp olive oil
4-6 chicken thighs, boned and diced [more chicken=more meaty]
2 cloves garlic
2 Tbsp curry powder, more or less to taste
1 can coconut milk

Bring a pot of water to a boil for your pasta. While water is heating, heat olive oil in a large skillet over medium heat until shimmering. Season chicken with salt and pepper. Add garlic and chicken and sauté until chicken is browned. [You could do whole thighs here as well to save a little trouble; just brown well.] Sprinkle curry powder over chicken, mix well, and cook 1-2 minutes. Add coconut milk, bring to a boil, reduce heat, and simmer on low.

When your savory yellowness enters simmer stage, your water should be ready for pasta. Add pasta and salt, and stir to keep starches from sticking. Cook pasta until just barely al dente, then drain, reserving 1/2 cup cooking liquid. Add nearly cooked pasta and reserved water to curry mix. Cook, stirring occasionally, until noodles soak up some of that coconut milk, about 5-8 minutes. I didn't add it, but I suggest a cilantro garnish. Eat yellow noodles, be happy.

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