japanese curry leftovers remix

my japanese beef curry attempt #2 yielded A LOT of leftover curry. and while it was great tasting stuff, the palate is left wanting something a little different after having beef curry and rice for 4 meals in a row. that and i had already finished all the tasty chunks of beef and carrot, leaving just sauce in the pot. so what do i always say to do? dig through your fridge and pantry and whip up something with those leftovers!

in the fridge i found a bag of frozen peas and 1 chicken thigh, which i skinned, deboned and sliced into chunks. in the pantry i found a half box of linguine. i set a pot of water to boil, added a good measure of salt, and cooked the pasta to al dente.

after removing the pasta to a colander to drain, i slid the chicken pieces right into the hot pasta water to boil for another 10 minutes or so until cooked through but not tough. while that was happening, i reheated my leftover curry over a low flame and stirred in half the bag of frozen peas. the peas were warmed through within a minute.

i then added some curry sauce and the cooked chicken to a large bowl and tossed with some of the pasta. i then plated, garnishing with purple-tinted onigirishiba (pickled cucumber) and whole rakkyo (pickled scallions).

as you can see, the curry sauce has the perfect consistency for coating linguine noodles. the peas add color and a bit of sweet fiber while the boiled chicken meat easily took on the curry flavor, as if it had been cooking right in it the whole time. the pickled scallions and cucumbers, traditional accoutrements for japanese curry, added the right amount of sour and spice, cutting the richness of the curry.

japanese curry chicken pasta. asian fusion at its best. and i have another serving left over too. i think i'll have some now...