Tagliatelle with Indian coconut curry sauce and chicken

Ingredients for 4 servings:

• 400 g chicken
• 300 ml vegetable stock
• 250g tagliatelle
• 3 large tomatoes
• 2 large onions
• 1 cup crème fraîche
• 1 can coconut milk, 400 g
• 1 stalk of lemongrass
• 1 tbsp yellow curry paste
• 1 tbsp, heaped mango chutney
• 1 tsp tomato paste
• 2 cloves garlic
• Peanut oil for frying
• 1 tsp cumin powder
• 1 tsp turmeric powder
• ½ tsp paprika powder
• 1 piece(s) ginger, thumb-sized
• 2 small chili peppers, dried or some chili powder
• some coriander powder
• salt and pepper
• some herbs, Italian
• Spring onion(s) for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pat the chicken dry with kitchen paper and cut into strips. Season with pepper, salt, and coriander, and sear in peanut oil. Remove the meat from the pan and set aside. Chop the onion and tomatoes. Crush the garlic. Finely chop the ginger. Chop the lemongrass. Sauté the onions in peanut oil with the garlic and ginger. Sauté the mango chutney, tomato paste, turmeric, cumin, and curry paste. Add the tomatoes and sauté briefly. Add the coconut milk, vegetable stock, and crème fraîche and bring to a boil. Add the chilies, lemongrass, paprika, and Italian herbs. Add the tagliatelle and cook in the pan until soft. Just before the end of cooking, add the meat and cook briefly. Garnish with spring onions when serving. In my experience, it tastes even better after it has rested for 15 minutes (or after the first plate)!