Total Time
45mins
Prep 25 mins
Cook 20 mins

This is a variation on Mirjam's Fettuccini Alfonso #19918. I thought it would work well as a curry and this is one of the variations I've tried. I used a hot Punjabi curry, about 2 1/2 tablespoons. I have also made it with milder curry but three times the ginger, which I liked as well.

Ingredients Nutrition

Directions

  1. Place first eight ingredients (corn to corn starch) in a blender and blend until smooth.
  2. Reserve.
  3. Heat oil in a large skillet.
  4. Cook onion until it is soft and translucent.
  5. Add ginger and cook briefly, about 30 seconds.
  6. Add chicken and brown for about 5 minutes.
  7. Add sauce and peas.
  8. Heat thoroughly.
  9. Serve over rice.
  10. For a thinner sauce leave out the cornstarch.
  11. For a vegetarian version, substitute seitan, tempeh or soy meat substitute for the chicken.

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