This recipe adds a whole new dimension to the thousands of ways that spaghetti can be served! This amazing dish is spicy, filling, and oh-so-tasty!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool.

    Advertisement
  • Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds.

  • Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta.

  • Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  • Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.

Nutrition Facts

725 calories; 14.5 g total fat; 59 mg cholesterol; 213 mg sodium. 104.7 g carbohydrates; 41.8 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2013
Very good! I added a few more spices. Read More
(2)

Most helpful critical review

Rating: 3 stars
11/27/2017
I added a 7oz can of green chiles and used coconut milk instead of powder and water. Because of kids I used smoked paprika (recipe calls for hot paprika then says add cayenne pepper?). Needed salt and pepper. I think a sautéed onion would help it out. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2013
Very good! I added a few more spices. Read More
(2)
Rating: 5 stars
08/28/2013
Very good! I added a few more spices. Read More
(2)
Rating: 4 stars
08/09/2017
Overall the recipe did have nice flavor but might need some minor tweeking. Instead of using 4 red peppers I used 2 red peppers a white onion and an anaheim pepper. I couldn't find coconut milk powder but I found coconut powder and used that. I also could not find curry leaves so I used about 1 tsp of curry powder. I was a little confused by the recipe saying to add cayenne when it's not on the shopping list. I assumed it meant to add the paprika. I didn't have ginger garlic paste so I added about 1 clove of garlic and 1 tsp of fresh ginger. I also used fresh turmeric. I thought 1 whole lemon was too much considering it was already a bit bitter so I only added the juice from half of a lemon. Maybe it's the American in me but I thought this recipe lacked a little sweetness that I thought could bring out some other flavors. I added some white sugar and salt to taste. If I were to make again I would consider maybe adding coconut powder to coconut milk to add some natural sweetness and additional coconut flavor. Read More
(1)
Advertisement
Rating: 3 stars
11/27/2017
I added a 7oz can of green chiles and used coconut milk instead of powder and water. Because of kids I used smoked paprika (recipe calls for hot paprika then says add cayenne pepper?). Needed salt and pepper. I think a sautéed onion would help it out. Read More
Rating: 4 stars
02/12/2018
I made this with the wife and it was delicious. We didn't have besan flour so we used regular all-purpose and it seemed to work well. Also couldn't find curry leaves so we looked up a recommendation of substituting it with basil and lime zest which work out well also. We substituted the chicken with shrimp and served it over penne. For some reason the recipe read to use cayenne pepper in the instructions but wasn't listed on the ingredients list (it read to use hot paprika). Love it and will make it again Read More