Pechuga de pollo al curry con fideuá

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Pechuga de pollo al curry con fideuá. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Pechuga de pollo al curry con fideuá is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Pechuga de pollo al curry con fideuá is something which I have loved my entire life.

Many things affect the quality of taste from Pechuga de pollo al curry con fideuá, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo al curry con fideuá delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Pechuga de pollo al curry con fideuá using 10 ingredients and 3 steps. Here is how you cook it.

Las pastas que llamáis fideuá, en Francia se llaman "coquillettes" y se usan como cualquier otra clase de pastas. Cocidas con sólo un poco de sal y mantequilla, están de muerte. A mis hijos les encanta

Ingredients and spices that need to be Get to make Pechuga de pollo al curry con fideuá:

1. Cantidades al gusto o según número de comensales
2. Pechuga de pollo en trozos o entera al gusto
3. Pastas fideuá
4. Nata
5. Curry
6. sal
7. pimienta
8. Mantequilla
9. 1 pastilla caldo de pollo o de doble caldo
10. 250 ml agua

Instructions to make to make Pechuga de pollo al curry con fideuá

1. Se cuecen las pastas como indica el paquete y se reservan escurridas
2. En una sartén se echa un trozo de mantequilla, se funde con cuidado de que no se queme, se echa la pechuga salpimentada, y se fríe. Una vez doratida, se saca la pechuga y se reserva.
3. En la misma sartén, se echa el agua, y la pastilla de caldo, se rascan los azúcares de la carne, y se añade el curry, se deja hervir un rato sin que se evapore demasiada agua, ya que se necesita para hacer la salsa. Luego, se añade la nata, y se de la cocer un rato. Se añade la carne reservada, se mezcla bien y para terminar, se añaden las pastas. Se mezcla bien y a comer.

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