Chicken Curry Spaghetti Recipe

                                            Chicken Curry Spaghetti
200 grams spaghetti, cooked according to package direction
3 tablespoons margarine
1/2 kilo cubed chicken meat
1/4 cup sliced celery
1/2 cup sliced button mushroom
1/4 cup sliced bamboo shoot
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
3/4 cup water
1/2 cup evaporated milk
1 teaspoon curry powder
1 tablespoon soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon AJI-NO-MOTO® Umami Seasoning

Cooking Procedure:
1. Stir fry chicken meat in margarine until brown. Set aside.
2. On the same pan, saute celery, mushrooms, bamboo shoot, and bell peppers. Add chicken, water, milk, curry powder and soy sauce. Let simmer for 15 minutes, stirring occasionally.
3. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix and AJI-NO-MOTO® Umami Seasoning. Stir and simmer for another minute.
4. Pour sauce over cooked spaghetti.
Makes 4 servings

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