Recipe and pic by : Naeema Mia
500g chicken fillet cubed
1 medium onion sliced
1 small tomatoe grated
1 teaspoon ginger and garlic paste
1 teaspoon salt (adjust according to taste)
1 teaspoon dhana jeeru (cumin)
1 teaspoon chilli powder
¼ teaspoon arad (Turmeric)
1 cinnamon stick
1-2 tablespoon ghee (Clarified butter)
1 tin coconut milk
1 ½ cups milk
1 ½ cups water
Braise onions, cinnamon and Elachi (cardomom) with ghee (Clarified butter) until soft. Add ginger garlic braise for one minute.
Add chicken tomato, and spices. Allow to simmer on low heat to combine spices. When meat is cooked. Add coconut milk, milk and water to make a thin soup. Bring to a boil.
250g spaghetti boil in salt water al dente
Samoosa or spring rolls pur fried
Course red chillies /sliced
To serve :
Place spaghetti in the bowl pour soup over then crushed pur and other accompaniments.