Not everybody knows that curry is a blend of spices of Indian origin. It consists of finely blended coriander, cumin, ginger, pepper, saffron, cloves, cardamom and nutmeg, to name the spices normally used. In some curry-based recipes the number of spices may vary from 7 to as many as 37.
Dice the chicken finely and sprinkle with a little curry and flour. Brown the finely chopped celery and onion in a pan with oil, add the chicken and veal, leave to brown on a high flame and pour on the wine. Cover the meat with the cream and season with salt and pepper. Cut the leek very finely and fry until crisp, to be used to garnish the dish. Cook the pasta in boiling, salted water and drain when it is “al dente”, then sauté in the pan with the sauce. Turn off the heat, sprinkle with grated Grana Padano. Arrange in the centre of the dish, sprinkle on the remaining curry and top the pasta with the crispy fried leeks .