Thanks to Marlan of Denver, CO, for creating this delicous curry packed dish. If you're wanting a milder spiced curry, add the cayenne in batches to adjust heat to your liking.
1/2 lb. Pappardelle's Goan Curry Angel Hair
1.5 oz. butter
1 medium onion, chopped
1 teaspoon ginger, finely chopped
4 garlic cloves, finely chopped
4 tablespoons curry powder
1/2 teaspoon cayenne pepper
1 to 3 dried red chiles
2 tablespoons tomato paste
2(15oz) cans of coconut milk
2 cups chicken stock
2(15oz) cans of chopped tomatoes
1/4 cup cilantro, chopped
4 chicken breasts, chopped
Salt and pepper, to taste
1. Put a pot of salted water on to boil. Cook pasta to al dente, 8-10 minutes, and set aside.
2. Heat the butter in a large pot over medium to low heat. Add the onions, ginger, and garlic, cooking slowly until onions are very soft.
3. Next add the curry powder, cayenne powder, chiles, tomato paste, coconut milk and chicken stock. Stir until completely mixed and bring it to a simmer. Cook at a simmer until the sauce has thickened, 20-30 minutes.
4. Add the chopped tomatoes, chicken and cilantro, and continue to simmer until the chicken is thoroughly cooked, 10-15 minutes. Add salt and pepper to taste. Add cooked pasta and serve.