Name: Tortiglioni con pollo al curry (Tortiglioni with curried chicken)
Yield: Serves 6
Cuisine: Italy-India
Ingredients: 2 tbsp olive oil; 2 tbsp chopped fresh coriander (cilantro); 3 banana shallots, thinly sliced; 4 tbsp dry sherry; salt; 400 g/14 oz tortiglioni; 2 heaped tbsp sour cream; 2 tsp curry powder, or more if desired; 350 g/12 oz cooked chicken, cut into cubes; 60 g/2¼ oz/4 tbsp unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

In this Italy-meets-India recipe I use ready-made curry powder, simply because you need so little and the emphasis is on the pasta. But of course you can make your own curry powder, and the sauce might be even nicer, although that would be quite difficult. This is an ideal way to use leftover roast chicken or turkey.

Ingredients

60 g/2¼ oz/4 tbsp unsalted butter
3 banana shallots

Method

Heat the butter in a sauté pan and when the foam begins to subside, add the shallots and cook for about 5 minutes, adding a little hot water to prevent them from sticking. Throw in the chicken and sauté for 1–2 minutes, then add the curry powder and cook for 2 minutes, stirring the whole time and adding a little hot water if the sauce gets too dry.

Pour in the sherry and reduce over hig

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