Wednesday, 25 June 2008
Spicy Chicken and Mushroom Pasta
Whenever I eat something interesting at a restaurant, I feel compelled to try and make it at home. This compulsion gets even more pressing if someone, especially The Lovely Wife, tells me that they enjoyed something somewhere! It's even worse if I'm in their company while they are eating something they enjoy.
That's exaclty what happened some time ago. One of my colleagues and I went out for lunch at Dome. Faz ordered the Spicy Chicken Mushroom Pasta while I ordered the Grilled Chicken. I wasn't terribly impressed with the Grilled Chicken while Faz thought the Pasta was really nice. She asked me to have a taste and asked if I could figure out what was in it. I had to admit it was nice and so that very weekend, I attempted to recreate it.
The sauce was kind of a creamy tomato sauce with hints of curry powder in it. So this is what I did:
3 cloves garlic - chopped
1 onion - slided
300 g Chicken breast - sliced thinly
1 tsp turmeric
1.5 tsps curry powder
200g swiss brown mushrooms - quartered
200g cherry tomatoes - halved
100 ml milk
1 tbsp corn flour
1 medium sized green capsicum - thinly sliced.
Marinate the chicken with salt, pepper and turmeric.
Heat some oil and sautee the garlic, onions and cloves. Add in the curry powder and fry well before adding in chicken. Cook well and then add in the mushrooms and tomatoes. Cook until mushrooms are tender and tomatoes release their juice. Add in the milk and mix well. Season with salt and pepper. Mix corn flour with a little water and add into the mixture. Cook until thickened. Stir in the capsicum.
I served this with Spaghetti and I think it was a good replica if not better than the one that we tasted at Dome!
I've submitted this as an entry as well for Presto Pasta Nights. Look out for the roundup this Friday, hosted by Hillary over at Chew On That.