Saucy Curry Chicken and Tagliatelle (Eastern Recipes)

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Step 5:





Mix it, and then add all the coconut milk. Throw in some (2-3)dashes of cayenne pepper and regular curry as well while you're at it. It'll end up looking like so

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Step 6:





And as it stands next to the mixed and prepared creamy curry sauce, it looks like so:

Let the coconut milk, spices, and chicken simmer a while for about 5-10 minutes until about half of the liquid from the coconut milk evaporates. You really want that coconut to penetrate every orifice of the chicken with its juices.

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Step 7:





Next up, grab the prepared creamy curry sauce, and pour it in and mix it up:

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Step 8:





By now, the sauce that the chicken is simmering should be semi-thick, and your tagliatelle should be done. Let the chicken simmer a while longer for those two minutes it takes to drain the pasta and put it on plates in generous helpings.

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Step 9:





Then, for the grand finale, grab the chicken, and pour it on top of the pasta, so it looks like so: