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Composition - Chicken Curry with Rice Noodles and Oven Roasted Asparagus:
- Get 6 for bone in chicken thighs
- Need 2 cups raw cremini mushrooms
- Require 1/2 - Anaheim pepper
- Take 1 sweet onion
- Prepare 2 cloves of garlic
- Prepare 2 sticks for celery
- You need 1 for small zucchini
- Get 1 bundle of asparagus
- Take 1 can coconut milk
- Take 2 TBS - curry powder
- Need to taste Salt
- Prepare to taste - Ground pepper
- You need 1/2 tsp Thyme
- Get 1/2 (1 bag) of rice noodles
- Get of Olive oil
Chicken Curry with Rice Noodles and Oven Roasted Asparagus how to cook:
- 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
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