To marinate the chicken, mix olive oil, vinegar, garlic, black pepper and thyme and add the diced chicken and blend. Soak the chickens in the cupboard for half an hour in this way.
Take the pan on the stove and heat it well.
Put the olive oil in the pan, add the piece of chicken and cook on high heat without stirring constantly. Take care to cook over high heat, the chickens should not release their water, otherwise the chickens will be boiled. Add the chicken with chopped mushrooms in color change and continue cooking over high heat. When the mushrooms are slightly Caramelized, add the curry you have diluted with olive oil. Bring the bottom of the stove to medium heat and sauté for 1 more minute in this way. Add half a pack of cream and milk. (My reason for adding milk is more economical and the sauce is more intense)
Add curry to the boiling water. When the curry melts and starts bubbling, add the pastas. Cook the pasta with the addition of some salt.
After straining the macaroni, melt the butter in the pan with the thyme and throw the macaroni inside. After adding and mixing the cream and half a cup of milk in the box, our pasta is ready for service. You can serve it by preparing a seasonal salad from the ingredients at home.
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