Tagliatelle with a Spicy Chicken Peanut Curry Sauce

As a teenager I used to frequently eat out at a specific restaurant my parents took me to. And I remember always ordering the same dish. I know, boring right? But that dish always seemed to catch my eye and always got the waterworks starting in my mouth every time I took a long good look at the menu. Now it has seemed to be a while ever since I ate there. But the fond memories of their tagliatelle with spicy shrimps and peanut curry sauce will always stay in my mind. Except that I changed it up a bit and exchanged the shrimps with the chicken as not everyone tends to eat shrimps and chicken just seems to fit as well.

Here we go…

Time: 20 minutes

Ingredients for 4 portions:

  • 4 portions fresh tagliatelle (or 600 gr store bought dried pasta)
  • 3 chicken breasts
  • 4 tbsp peanut butter
  • 40 gr roasted peanuts
  • 200 gr whipping cream
  • 300 gr plain cream cheese
  • 150 ml milk
  • 2 tbsp curry powder
  • 1 tsp chili powder
  • 4 slices ginger
  • 20 gr parsley leaves
  • 2 tbsp sunflower oil
  • Salt and pepper to taste


  • 2 cooking pots
  • Wok
  • Chopping board
  • Kitchen knife


First dice the chicken breasts and set them aside. Now cut 4 ginger slices that are about 2 mm thick, finely chop the parsley leaves and chop the roasted peanuts up into smaller pieces. Grab a cooking pot and add the curry powder. Turn the stove on at a high heat and roast the curry powder for about 2 minutes. This procedure will help the curry powder unfold it’s mystic flavor. Turn the stove down to a medium heat and add the four slices of ginger and 1 tbsp of sunflower oil. Stir quickly so the curry powder does not stick to the pot and burn. Next add cream cheese, sour cream, peanut butter, chopped parsley leaves and chili powder and stir well. Let it all boil up. You can turn up the heat if necessary. Add salt and pepper to taste. If the consistency is too thick add milk. Now you should be done with this hunk of yummy. Prepare your wok with 1 tbsp of sunflower oil and fry your diced chicken breasts while constantly stirring, thus stir fry. At the same time grab a second pot and fill it up with water to boil your pasta. Once the pasta is done, drain it and portion it on the plates. Then add your fried chicken dices into the middle and pour your piping hot and spicy peanut curry sauce onto the chicken and pasta. And to wrap this baby up sprinkle some chopped roasted peanuts over and possibly leftover parsley leaves and you can call this a meal! Lecker smacker!


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