For chicken curry
• 1 whole chicken 1 ½ kg, cut into 6-8 pieces
• 1 COOK at HOME cooking sauce for Curry Roast Chicken
• Salt-pepper
For tagliatelle tricolore
• 500g tagliatelle tricolore
• 500g yoghurt at room temperature
• 3 tablespoons mustard
• 2 tablespoons olive oil
• 100ml white wine (about 1/3 cup)
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• ½ tablespoons coriander powder
• Salt-pepper
For chicken curry
1. Preheat the oven to 180° C.
2. In a roasting pan, place the chicken pieces.
3. Pour over the entire COOK at HOME cooking sauce and mix it well, so it covers everything.
4. Roast for 45-50 minutes, until chicken is tender.
For tricolore tagliatelle
1. In a pan, sauté the onion over high heat for 2-3 minutes. Add the coriander, the garlic, season with salt and pepper and keep sautéing for 1 more minute, so all the aromas are released.
2. Remove from heat and add the yoghurt and the mustard.
3. Stir well all the ingredients.
4. Meanwhile, boil the tagliatelle according to the instructions on the package. When ready, add them to the pan with the yogurt sauce and mix well to combine.
Serving Suggestion
Serve the tagliatelle along with the chicken curry.
For chicken curry
• 1 whole chicken 1 ½ kg, cut into 6-8 pieces
• 1 COOK at HOME cooking sauce for Curry Roast Chicken
• Salt-pepper
For tagliatelle tricolore
• 500g tagliatelle tricolore
• 500g yoghurt at room temperature
• 3 tablespoons mustard
• 2 tablespoons olive oil
• 100ml white wine (about 1/3 cup)
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• ½ tablespoons coriander powder
• Salt-pepper
