Orzo pasta with curry and chicken
6 servings
40 minutes
The recipe was shared by the chef and co-owner of Sky Food Café Valentin Naumkin.
1
Boil the pasta according to the package instructions - about 6-7 minutes, drain in a colander and cool under running water.
- Orzo pasta: 500 g
2
Then take the carrot and onion, grate them on the finest grater, heat vegetable oil in a pan, fry the yellow curry paste and add the resulting vegetable mixture.
- Carrot: 0.4 kg
- Onion: 0.4 kg
- Vegetable oil: 150 ml
- Yellow curry paste: 150 g
3
Add kaffir lime leaves and a bruised lemongrass stalk. Simmer for 10 minutes on low heat, add cream and coconut milk, bring to a boil and return to low heat. Simmer for another 10 minutes. If the sauce is too thick, add a little water and bring it back to a boil.
- Kaffir lime leaves: 2 g
- Lemongrass: 30 g
- Cream 23%: 300 ml
- Coconut milk: 300 ml
4
While the sauce simmers, fry the randomly chopped chicken fillet with a pinch of salt in a second pan. Be careful not to overcook it - it's better if it remains slightly raw and finishes cooking in the sauce.
- Chicken breast: 1 piece
- Coriander: 20 g
- Butter: 20 g
5
Take the desired amount of boiled pasta, add curry sauce, fried chicken fillet, and a piece of butter. Mix everything well; the consistency should be like very creamy risotto. Salt to taste.
- Orzo pasta: 500 g
- Yellow curry paste: 150 g
- Chicken breast: 1 piece
- Butter: 20 g