A traditional Burmese dish which includes spaghetti served with a delicious coconut based soup, topped with fried crisy parr, fried onions, red onions, red chillies, boiled eggs, coriander & a squeeze of lemon!
- 250g boneless cubed chicken
- 1 medium onion grated
- 5 tbsp oil
- 1/2 tsp ginger garlic
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4-1/2 tsp turmeric powder
- 1 tsp salt or to taste
- A small tin of coconut milk (or according to preference)
- 1 tin water or according to preference
- 1 tbsp grounded tin tomato
- 1 tsp grounded green chillies
- 1 tbsp channa flour (gram flour)
- 2 tbsp oil
- 230g of spaghetti ( 110g-113g per person)
- 1 medium chopped onion (fried)
- samosa parr (fried)
- Chopped small red onion
- A handful of chopped coriander
- Sliced lemon
- 1 boiled egg (grated)
- 3 tbsp oil
- 2 tsp Red chilli powder
- Recite Bismillah
- Prepare coconut soup by heating oil in a pot.
- Add onions & cook till pinkish in colour.
- Add Chicken along with ginger garlic, cumin powder, coriander powder & turmeric powder. Mix well.
- Add salt & cook until water evaporates.
- Meanwhile heat oil for chilli paste in a small bowl. Add chillies & mix till it forms a smooth paste. Turn off heat. Set aside.
- Next in a small frying pan add chana flour to oil and cook on low heat, stirring continuously for a minute until it no longer smells. Turn off heat & set aside.
- After the water has evaporated add grounded tin tomato & green chillies to chicken & mix. Allow to cook on low heat.
- Add coconut milk, water & mix.
- Then add the chana flour mixture to the coconut soup & mix well.
- Cook on low heat for a few minutes & then turn off heat.
- Boil spaghetti in salted water until cooked. Tip- Add a bit of oil to the water to prevent the spaghetti from sticking to the pot.
- Cut desired amount of samosa parr into small pieces. Fry till golden & crispy.
- Then fry onions till golden.
- Serve chicken soup with spaghetti, topped with fried parr, red chilli paste, red onions, fried onions, grated boiled eggs, coriander & a squeeze of lemon juice.