Curry Pasta by Zarnak Sidhwa

Ingredients:

• Chickpea flour 1/4 cup
• Red capsicums (seeded and diced) 4
• Curry leaves 3-4
• Boneless chicken cubed 1/2 kg
• Ginger garlic paste 1 tbsp
• Ground turmeric 1 tsp
• Paprika powder 2 tsp
• Red chilli crushed 1 tbsp
• Water 1/4 cup
• Coconut milk powder 1 cup
• Water 1 cup
• Oil 2 tbsp
• Spaghetti 1 packet
• Green chillies 3
• Chopped fresh coriander 1/2 cup
• Lemon 1

Method:

1. Heat small pan over medium heat.
2. Put chickpea flour and roast it nicely golden color and fragrance comes. Stir it continuously.
   
3. Remove pan from heat and put chickpea flour in bowl and cool it.
4. Heat oil in pan, put capsicums and curry leaves, cook for 2 minutes and  stir it continuously.
5. Now add cubed chicken cook until pink color finish and stir it continuously.
6. Now add ginger-garlic paste and fry more for 30 seconds.
7. Mix turmeric, paprika, red chilli crushed and chickpea flour in bowl.
   
8. Now put this masala on chicken, mix it and cook more for 2 minutes. Stir it continuously.
9. Now put 1/4 cup of water to prevent spices to stick on bottom of pan.
10. Dissolve coconut powder in 1 cup of water.
11. Add in chicken and cook on low flame.
12. Boil spaghetti and drain it.
13. Put hot spaghetti in serving bowl and put chicken mixture over pasta.
14. Garnish with sliced green chilies, coriander, and lemon slices.