Chicken Curry Spaghetti

Ingredients

• 350 g Spaghetti
• 650 g Chicken
• 2-3 tbsp Oil
• 1 Onion
• 1 tbsp Garlic chopped
• 1 tsp Garam masala powder
• 1 tsp Cumin powder
• 1 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Salt
• 1/2 cup Yogurt
• 1 cup Fresh Cream
• Coriander for garnish
• 1/2 tsp Black pepper crushed
• 2 tbsp Lemon juice

Steps

1. Heat a wok and add 2-3 tbsp oil along with the finely chopped onion. Stir until the onion is translucent, then put in the chopped garlic and stir for a few seconds. Add the chicken, cut into small cubes.
2. Over high heat, stir until all the excess juices have evaporated; this removes the meaty smell. Mix in the turmeric powder, coriander powder, garam masala powder, cumin powder and salt thoroughly.
3. Mix in the yogurt and cook over low heat for 10 minutes. Stir in the cream, then continue over low heat for 2-3 minutes. Sprinkle the crushed black pepper over the top and turn off the heat.
4. Bring water to a boil and cook the spaghetti in it with some salt, following the packet instructions. Once cooked, lift the spaghetti out and put it directly onto the chicken curry.
5. Mix in 2 tbsp lemon juice thoroughly to finish the dish.
6. Finish with a fresh coriander garnish and serve.