Saucy Curry Chicken and Tagliatelle

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Chicken » Eastern

Ingredients:

I'm using mainly swedish products, but these things can be found almost anywhere.

What you need to flabbergast both you and your honey (i.e 2 people) are:

- 400-500 grams of chicken fil÷÷r /> - 200 ml coconut milk (fat, low-fat, whatever)
- 1 bag curry SAUCE mix (making about 150-200 ml finished thick, creamy, relatively sweet curry sauce) I used "Blue Ribbon Curry Sauce Mix".
- Curry spice mix, preferably a mild "red curry" mix. "Santa Maria Red Curry" mix was used here.
- salt
- cayenne pepper (powder)
- regular curry (powder)
- tagliatelle (enough for two, I usually grab about 14 "balls")
- cooking oil
  
 
Step 1:

Put the pasta-water to boil in a pot while you merrily chop away at the chicken, producing pieces the size of approximately 2x2 cm. Small enough to fry quickly, big enough to be noticed.

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