This recipe adds something new to the thousands of ways to prepare pastas, a hot and amazing dish, very delicious, try it and never regret it, it is a traditional Pakistani dish.
Ingredients
1/4 cup chickpeas flour
4 cup red pepper with no seeds and cut
3 leaves of fresh curry
1/2 kilogram chicken without skin or bone cut cubes
Tablespoon garlic ginger paste
Teaspoon ground turmeric
2 teaspoons hot pepper
1/4 cup water
60 g coconut milk powder
A cup of water
400 g spaghetti
3 green bell pepper rings
1/2 cup freshly chopped coriander
1 sliced lemon juice
How to prepare
Heat a small skillet over medium heat. Add the chickpea flour and cook with stirring until it becomes dark and smelled about 5 minutes. Pour the pan out of the fire and pour the roasted flour into a bowl to cool
Heat a pan that does not stick to medium to high heat. Add green pepper and curry leaves and cook for 2 minutes, stirring constantly. Mix chicken cubes and cook with stirring until the color changes from pink, about 5 minutes. Add the ginger paste with garlic and simmer for 30 seconds.
Mix turmeric, chilli and chickpea flour. Sprinkle the seasoning mixture on chicken and cooking mixture, and stir continuously, for 2 minutes. Pour 1/4 cup water to prevent spice from sticking to the pan. Dilute coconut powder in a water cup. Sprinkle over chicken mix and heat until low. Mix constantly and you are mining pasta.
Fill with salt water and let it boil over high heat. When boiling, add the pasta and let it boil. Cook it without cover and stir constantly, until pasta is cooked about 12 minutes. Class well.
Put the hot pasta in the serving dish and pour over the chicken mixture. Garnished with green pepper, coriander and lemon slices.
