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Chicken Mince Spaghetti

INGREDIENTS: 

  1. Spaghetti 200 grams
  2. Chicken Breast or Thigh (boneless, cut into small bite-sized pieces) 300 grams
  3. Yoghurt 2 tbsp
  4. Black Pepper Powder 1/2 tsp
  5. Parsley 1 tsp
  6. Salt to taste
  7. Oil 2 tbsp

FOR THE SAUCE:
  1. Oil 2 tbsp
  2. Garlic 5-6 minced
  3. Onion 1 medium, finely chopped
  4. Tomato Puree 3 cups
  5. Tomato Ketchup 
  6. Chili Flakes 1 tsp
  7. Red Chili Sauce 1 tsp
  8. Oregano 1 tsp
  9. Black Pepper 1/2 tsp
  10. Sugar 1 tsp
  11. Salt to taste
  12. Reserved Pasta Water 5-6 tbsp

METHOD:

Serving Size: 3-4

Boil the spaghetti in salted water till al dente. Reserve 1/2 cup of cooked spaghetti stock. Drain and set aside.


Marinate the chicken mince with yoghurt, salt, black pepper powder, and 1 tbsp of oil. Rest for 1 hour.


Heat 1 tbsp of oil in a pan. Add the chicken pieces.  Sprinkle parsley and stir-fry until cooked through and lightly browned. Remove and set aside.


To prepare the sauce, heat 2 tbsp of oil in a pan. Add garlic and sauté until fragrant. Add onions and cook until soft. Add red chili sauce, tomato purée and ketchup. Mix well. Season with chili flakes, black pepper, oregano, sugar, and salt. Simmer for 15-20 minutes until thick and glossy.




Add the cooked chicken pieces and spaghetti back to the sauce. Stir well to coat with the sauce. If the mixture looks dry, you may add a splash of reserved pasta stock. Toss well and cook for 1-2 minutes.


Garnish with spring onions and serve hot, paired with garlic bread or focaccia and creamy mushroom soup.  





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