Ingredients for Creamy Korma Chicken Tagliatelle
- Tagliatelle Pasta Noodles
- Chicken Breast Fillets
- 1 tablespoon vegetable oil
- Yellow Capsicum
- Red Capsicum
- Zucchini
- 1 can (400ml) coconut milk
- Korma Sauce
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How to Make Creamy Korma Chicken Tagliatelle
- Cook 250g of tagliatelle pasta according to package directions until al dente.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 250g of diced chicken breast and stir-fry for 2-3 minutes until lightly browned.
- Add 1 cup of chopped onion, 1/2 cup of chopped bell pepper (any color), and 1/4 cup of chopped fresh cilantro and cook for another 2 minutes, stirring frequently.
- Pour in 1 can (400ml) of coconut milk and stir in the contents of 1 packet of Sharwood's Korma curry paste. Bring to a simmer, then reduce heat to low and cook gently for 5 minutes, allowing the sauce to thicken slightly.
- Drain the cooked pasta and add it to the sauce. Toss gently to coat the pasta evenly.
- Serve immediately, spooning the creamy korma sauce over the pasta. Garnish with fresh cilantro leaves and a squeeze of lemon juice for an extra zing.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
14g
Fat
55g
Carbs
15g
