Tortellini met kip-kerriesaus en courgette

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400 gr kipfilet
2 kleine courgettes
1 ui
3 eetlepels olie
1 theelepel kerriepoeder of 1/2 eetlepel garam masala
1 zakje mix voor 1/2 liter kerriesaus
300 gr groene tortellini met champignonvulling
zout, peper
2 eetlepels gesnipperde korianderblaadjes

Snijd de kipfilet in reepjes en de courgettes in kleine blokjes.
Pel en snipper de ui.
Verhit de olie en bak hierin de stukjes kip rondom bruin.
Voeg de ui en de courgette toe en bak die 3 minuten zachtjes mee.
Roer de kerrie erdoor.
Vermeng de sausmix met 1/2 liter water, schenk het mengsel in de pan en breng
het al roerend aan de kook.
Laat de saus zachtjes 10 minuten koken.
Kook intussen de tortellini in ruim kokend water met zout gaar.
Roer een scheutje room door de saus, proef of er zout of peper bij moet en roer
er tot slot de korianderblaadjes door.

Variatie:
Bereid de kerriesaus, voeg hieraan 350 gr gerookte kipfilet in stukjes en 450
gr diepvries-doperwtjes toe, los 1/4 blokje santen in de saus op en roer er de
bieslook bij.