Directions
- 1Bring a pot of water to a boil and season with some salt.
- 2Add the spaghetti to the pot.
- 3Cover the pot and allow to cook for 7-8 minutes until tender, careful not to overcook.
- 4Add about a quarter cup of oil to the pan.
- 5Allow to heat up and add chicken pieces to the pan.
- 6Season with salt and pepper and fry until golden brown.
- 7Take the chicken out of the pan and set aside.
- 8Add chopped onions to the pan.
- 9Stir fry for a few seconds then add spices.
- 10Add ground pepper, curry powder, thyme, seasoning cubes, and ginger powder.
- 11Stir fry for about one minute to wake up all the spices.
- 12Add the tomato paste and stir fry for a further three minutes.
- 13Add tomato and pepper blend mix to the pan.
- 14Add the chicken pieces, stir and leave to fry for 8-10 minutes or until perfectly fried.
- 15Add a little water or stock to loosen up the tomato base.
- 16Transfer the spaghetti into the pot.
- 17Mix until each strand of spaghetti is coated with the tomato sauce.
- 18Add vegetables (red and green bell peppers and carrots) and frozen peas.
- 19Mix to combine, cover the pot and allow to cook for a final two minutes.
Ingredients
- 250 g spaghetti
- 1 cup tomato/pepper blend base
- 3 tablespoon tomato paste
- 0.5 tablespoon curry powder
- 0.25 tablespoon thyme
- 3 seasoning cubes
- 0.5 tablespoon ground pepper
- 0.25 tablespoon ginger powder
- 1 green bell pepper
- 1 red bell pepper
- 2 carrots
- 1 onion bulb
- 0.25 cup vegetable oil
- 1 chicken breast
- taste salt
Equipment
potpanknifespoon
Tips
- After cooking, check the taste, texture, color and aroma of the meal.
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