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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My mother had a friend called Mimmi Ritz, who used to make this dish. I remembered it yesterday, made it last night and everyone really enjoyed it. I was encouraged to post it today, so I hope you enjoy it too! Ingredients:
1 kg chicken tenderloins or 6 large chicken breast fillets |
3 large onions |
8 large mushrooms |
2 tablespoons good quality mild curry powder |
butter (for frying) |
5 tablespoons tomato puree |
250 ml light cream |
tri-colored pasta (fettuchini) |
chopped parsley, to garnish |
Directions:
1. cook fresh pasta in boiling salted water, for 12 minutes.
2. Drain under cool running water, and leave to drain.
3. Place on a large serving platter.
4. Cover with foil and place in the oven at 120 degrees centigrade, to keep warm.
5. Melt butter in a large fryingpan.
6. When melted, add curry powder, and gently fry for 1 minute, or to combine.
7. Cook sliced and chopped onion until transparent- do not brown.
8. Add sliced mushrooms to pan, and gently fry with the onion for 3 to 4 minutes.
9. Set aside in another bowl.
10. Then, fry the tenderloins in a little butter, until cooked, about 5 minutes.
11. Add the onions and mushrooms to this.
12. Stir in the tomato paste.
13. Stir until combined.
14. Add the cream on a low heat.
15. Stir until combined.
16. Pour this mixture over the heated pasta.
17. Sprinkle chopped parsley over the pasta and chicken, to decorate.
18. Serve warm.
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