Curried Chicken Cannelloni
Cannelloni pasta has been prepared in Italy for centuries with various fillings – meat, vegetables, and cheese variations. This curried chicken version is a fusion of the classic Italian recipe and Indian spices, creating a modern and flavorful dish. The secret lies in the spiced chicken and the silky coconut milk sauce, which perfectly softens the spiciness of the curry powder. The aroma of baked cheese quickly fills the kitchen, and the golden crust of the hot cannelloni provides an appetizing sight. It is an ideal weekend dish or even for special occasions. Tip: if you like more intense flavors, you can add a little grated ginger or chili to the filling.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion and garlic, and dice the chicken breast into small cubes. Prepare everything for cooking to ensure a smooth workflow.
2
Heat olive oil in a skillet and sauté the onion for 3-4 minutes. Add the garlic and chicken, and cook for 8-10 minutes, until the chicken is cooked through.
3
Sprinkle in the curry powder, salt, and pepper, then stir in half of the coconut milk. Cook for another 3 minutes, until the sauce slightly thickens. Remove from heat and let it cool slightly for easy filling.
4
Preheat the oven to 350°F (180°C). Fill the cannelloni pasta tubes with the curried chicken filling – you can use a piping bag or a spoon, but make sure they are well filled.
5
Pour the remaining coconut milk into the bottom of a greased baking dish. Place the filled pasta tubes side by side, then sprinkle the grated cheese on top. Tip: for a crispier crust, use extra cheese.
6
Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes, until the top is nicely browned. Garnish with fresh coriander before serving.
7
After baking, let it rest for 5 minutes, so the sauce and filling meld together and it will be easier to slice. Then you can serve it.
