Chicken curry roast and
tagliatelle in yoghurt sauce

Group 3983@2x

PREPARATION TIME

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVES

0

Method

For chicken curry

1. Preheat oven to 180° C.
2.
In a roasting pan, place the chicken pieces.
3.
Pour over all the 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.

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

TOTAL COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Ingredients

For chicken curry

• 1 whole chicken ~1,5kg, 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 tbsp. mustard
• 2 tbsp. olive oil
• 100ml white wine (~1/3 cup)
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• ½ tsp. coriander powder
• Salt-pepper

Tip: To give even more exotic taste, pour over the chicken with a little of coconut milk the last 10 minutes of cooking.

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