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How to Make Appetizing Chicken Curry with Rice Noodles and Oven Roasted Asparagus

Chicken Curry with Rice Noodles and Oven Roasted Asparagus. We provide you only the best Chicken Curry with Rice Noodles and Oven Roasted Asparagus recipe here. We also have wide variety of recipes to try. Before you jump to Chicken Curry with Rice Noodles and Oven Roasted Asparagus recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Once veggies are Browning add in curry and coconut milk. Pour noodles into bowl and cover with VERY HOT tap water. Heat oil in large skillet over medium-high heat. You can cook Chicken Curry with Rice Noodles and Oven Roasted Asparagus using 15 ingredients and 1 steps. Here is how you cook it.

Ingredients of Chicken Curry with Rice Noodles and Oven Roasted Asparagus

  1. You need 6 of bone in chicken thighs.
  2. Prepare 2 cups of raw cremini mushrooms.
  3. It’s 1/2 of Anaheim pepper.
  4. You need 1 of sweet onion.
  5. It’s 2 cloves of garlic.
  6. You need 2 sticks of celery.
  7. You need 1 of small zucchini.
  8. It’s 1 bundle of asparagus.
  9. You need 1 can of coconut milk.
  10. Prepare 2 TBS of curry powder.
  11. Prepare to taste of Salt.
  12. You need to taste of Ground pepper.
  13. It’s 1/2 tsp of Thyme.
  14. Prepare 1/2 (1 bag) of rice noodles.
  15. You need of Olive oil.

Add garlic and stir fry until golden. Cook the rice noodles according to package directions. Add the asparagus in the last minute of cooking. Drain and rinse well with cold water.

Chicken Curry with Rice Noodles and Oven Roasted Asparagus step by step

  1. Brown chicken thighs in Olive oil and season with salt and pepper Place asparagus (cut up) on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake at 350 for 20-25 minutes. Dice veggies and put in skillet with olive oil, salt, pepper and thyme. Once veggies are Browning add in curry and coconut milk. Once chicken is browned add to veggies and sauce. Cook for 10-15 minutes. Soften noodles as instructed on package, remove, cut up and add to skillet. Cook for another 5 min.

Whisk in the milk, mushroom soup, salt, and pepper, and cook, stirring often, until the mixture begins to simmer and thicken. Add the sauce to the bowl of noodles along with the chicken, asparagus, and half of the cheese, and mix with a spatula to combine. Pour the mixture into the baking dish and top with the remaining cheese. Place diced butter over chicken and asparagus. Remove from oven and garnish with lemon slices and fresh chopped parsley, if desired.

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