Chicken Curry with Rice Noodles and Oven Roasted Asparagus

Name: Chicken Curry with Rice Noodles and Oven Roasted Asparagus
Yield: 4-5 servings
Cuisine: American
Ingredients: 6 bone in chicken thighs; 2 cups raw cremini mushrooms; 1/2 Anaheim pepper; 1 sweet onion; 2 cloves garlic; 2 sticks celery; 1 small zucchini; 1 bundle asparagus; 1 can coconut milk; 2 TBS curry powder; to taste Salt; to taste Ground pepper; 1/2 tsp Thyme; 1/2 (1 bag) rice noodles; Olive oil

Sean Horsley @missabores68

Northern Utah

Chicken Curry with Rice Noodles and Oven Roasted Asparagus

Sean Horsley @missabores68

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Ingredients

4-5 servings

6bone in chicken thighs
2 cupsraw cremini mushrooms
1/2Anaheim pepper
1sweet onion
2 clovesgarlic
2 stickscelery
1small zucchini
1 bundleasparagus
1 cancoconut milk
2 TBScurry powder
to tasteSalt
to tasteGround pepper
1/2 tspThyme
1/2 (1 bag)rice noodles
Olive oil

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Steps

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