Spaghetti with Chicken and Coconut Milk

This recipe is a fusion of Italian and Sri Lankan cuisine and flavours. Okay mainly Sri Lankan flavours!! An easy dinner idea to feed your family.

Most of the time Spaghatti requires either cheese or cream. But lets be real most of the time we don't have those ingredients in our fridge (Specially in Sri Lanka). Even if we decide to buy them they have a very small shelf life, so you'll have to use it quickly and make sure that you finish it off before the expiration date. Otherwise it will be your money down the drain. This recipe is a nice solution, cause here we use coconut milk to get that creamy texture and a few other simple ingredients.

This recipe serves around four people and only takes around 40 mins to prep and cook the meal.

Ingredients

Spaghetti 500g

2 cup coconut milk

1 sliced red onion 

2 roughly sliced green chilies

Curry leaves

2 chopped tomatoes (medium sized)

1 tsp chopped ginger

3 cloves of garlic minced

500g of Chicken (cut to small pieces)

1 tsp curry powder

2 tsp chili powder

2 tsp turmeric powder

1 tsp black pepper

salt

oil (coconut oil, olive oil or any other type)

Instructions

Prep Work

1. Boil water and in a large pot and add the spaghetti when the water stars boiling. After the pasta is cooked turn off the heat. Add 1 tbsp salt and 1 tbsp oil into it mix together. Then use a colander stain off the water.
2. Wash the chicken and place them in a bowl. Add 1 tsp of curry powder, 2 tsp of chili powder, 2 tsp of turmeric powder, 1 tsp of salt, 1 tsp of black pepper, 1 tsp of chopped ginger and all the minced garlic. Mix them together and leave to marinate for 5 to 10 minutes.

Making the Spaghetti

1. Into a saucepan in medium heat add 2 tbsp of oil. Add the half of the sliced red onion, all of the roughly sliced green chilies and curry leaves and saute it.
2. Add the marinated chicken and mix it in. Keep mixing the chicken in the pan for a little while.
3. Add in the tomatoes and the rest of the onions. Close the pan with a lid and leave it for about 5-6 minutes in medium heat, until the chicken cooks.
4. Open the lid and mix them for about 5 more minutes. (Taste to see if there is enough salt and add more if needed) 
5. Add in the coconut milk and keep stirring.
6. When the coconut milk starts to bubble, add in the spaghetti while stirring the mixture.

Important: Make sure that after adding the spaghetti the coconut milk mixture has a gravy like consistency and eat while its hot!! 😄.

Check out our YouTube video on this!!