Prepare and keep these toppings aside for serving:
-Spaghetti (boiled and kept aside)
-fresh lemon (cut and kept aside)
-chopped dhana (cut and kept aside)
-chilli garlic oil (best made over night and kept aside,warm oil in a pan - add freshly ground garlic - fry till golden brown then add chilli powder- remove from stove and leave to cool).
-samosa pur (break into pieces,fry and keep aside).
For coconut chicken:
-½ medium onion (finely cubed)
-1 cup chicken fillet (cubed)
-1 teaspoon freshly ground garlic
-1 teaspoon salt
-¼ teaspoon arad (Turmeric)
-¼ teaspoon chilli powder
-¼ teaspoon black pepper
-creamy coconut milk
1.)heat a pot on medium heat,spray frylight and braise the onions.
2.)add the chicken,garlic and all the spices,cook on medium heat.
3.)when chicken is almost done,add the coconut milk and cook till it comes to a boil. Remove from cooker and garnish with dhana.
4.)to serve,place spaghetti on a plate,top with the coconut chicken,fried samosa pur,chilli garlic oil,chopped dhana and lemon. Enjoy!
INFO / TIPS / CREDITS
1.)Boiled eggs (cut in small cubes)
**creamy coconut milk can be substituted with fresh coconut or dessicated coconut paste and single cream**