Grandpa Bert's Chicken Curry

Name: Grandpa Bert's Chicken Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 300 g Tomatoes; 600 g Chicken filet; 250 g short noodles (e.g. spiral noodles); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 3 TABLESPOONS Oil; 1 pck (340 g) unsweetened condensed milk (10% fat); 25 g Gouda; 1 TEASPOON medium hot mustard; some splashes Seasoning (e.g. from Maggi®); 1/2 bunch Chives

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
300 g Tomatoes
600 g Chicken filet
250 g short noodles (e.g. spiral noodles)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
3 TABLESPOONS Oil
1 pck (340 g) unsweetened condensed milk (10% fat)
25 g Gouda
1 TEASPOON medium hot mustard
some splashes Seasoning (e.g. from Maggi®)
1/2 bunch Chives

Directions

1
Onions peel, finely dice. Wash and coarsely dice the tomatoes. Wash meat, dab dry, cut into cubes.
2
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet.
3
In the meantime heat the oil in a large pan. Fry the meat in this pan for about 5 minutes. Season with salt and pepper and remove. Sauté the onions in hot frying fat. Add tomatoes and braise for about 3 minutes. Season with salt, pepper and 1 tsp curry. Deglaze with condensed milk, bring to the boil and simmer at low heat for about 2 minutes.
4
Finely grate the cheese. Stir cheese and mustard into the sauce. Add the meat again and warm it up. Season to taste with salt, pepper and seasoning. Wash chives, shake dry and cut into small rolls.
5
Drain the noodles and arrange with the chicken curry, sprinkle with chives rolls. Grandpa Bert prefers boiled potatoes to the chicken curry.