Curry Pasta

Curry Pasta
 

Ingredients:
  • Chickpea flour 1/4 cup
  • Red capsicums (seeded and diced) 4
  • Curry leaves 3-4
  • Boneless chicken cubed ½ kg
  • Ginger garlic paste 1 tbsp
  • Ground turmeric 1 tsp
  • Paprika powder 2 tsp
  • Red chilli crushed 1 tbsp
  • Water 1/4 cup
  • Coconut milk powder 1 cup
  • Water 1 cup
  • Oil 2 tbsp
  • Spaghetti 1 packet
  • Green chillies (thinly sliced) 3
  • Chopped fresh coriander 1/2 cup
  • Lemon (cut into thin slices) 1
Method:
  • Heat a small pan over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool. Heat oil. Add the capsicums, curry leaves, and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink. Stir in the ginger-garlic paste and fry for 30 seconds. Combine the turmeric, paprika, red chilli crushed, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Boil and drain the pasta. Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, coriander, and lemon slices.

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