Recipe for Turkey and Zucchini Curry with Fettuccine and Sesame Seeds
A recipe for a curry with intense flavour and aroma and wonderful textures
Posted on Sunday, 15th of April 2012 by André Correia
This curry came about from wanting to combine two things I love, the comforting creaminess of a good curry sauce and the fresh bite of courgette, without losing either one in the process. The apples are the surprise here, they melt into the sauce as it cooks and add a subtle natural sweetness that balances the warmth of the curry, paprika and saffron beautifully. Stirring the cream in slowly at the end, rather than all at once, helps it incorporate smoothly into a thick, rich sauce instead of splitting. Tossing the pasta directly into the curry rather than serving it on the side means every strand gets properly coated, and a sprinkle of sesame seeds on top adds a final bit of crunch.
Ingredients For 2 people
- 7 oz of Turkey
- 4 oz of Fettuccine Pasta
- 2 Cooking Apples
- 1 Zucchini
- 1 Onion
- 1 Clove of Garlic
- 1 Tablespoon of Curry
- 1 Teaspoon of Paprika
- 1 Teaspoon of Saffron
- 1 Tablespoon of Tomato Paste
- ½ Cup of Cream
- Sesame Seeds
- Olive Oil
- Salt and Pepper
Preparation
Place the pasta in a pan with boiling water, a little salt and a little olive oil. While baking (for 10 minutes) prepare the chicken curry.
Add a drizzle of olive oil and a pinch of salt to a wok. Place the chopped onion and garlic clove. Let it cook. Add the chicken pieces and the curry, paprika, saffron, apples and tomato pulp. Stir a little. Add the courgette and stir again. Cover and let it stew. Meanwhile, add the cream and mix it slowly. In the end the sauce should be quite reduced and thick.
Add the pasta to the curry and mix it all together. When serving sprinkle some sesame seeds on top of the dish.
