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Khowse (07.07.07)

½ chicken cut into +- 10 pieces

1 onion sliced


2 Tbsp ghee1 cinnamon stick


1 cardamom pod


2 cloves


½ tsp ginger garlic


1 tsp chilli powder


½ tsp coriander cumin powder


¼ tsp tumeric


Salt to taste


¼ cup water


1 Tbsp chana flour


1 ½ litres milk


2 cups of coconut milk


1 Tbsp chopped coriander leaves/ spring onion


1 Tbsp crushed chillies


1 box 250g spaghetti


Samoosa or spring roll pastry


Cut into thin pieces.


Fry onion, cinnamon, cardamom and cloves in ghee until onion gets soft.


Marinate chicken with the following:


Ginger garlic


chilli powder


coriander cumin powder


tumeric


Salt

Braise well, lower heat and cook until chicken is tender.


Mix chana flour and water and add to chicken. Braise for 1-2 minutes.


Stir in milk or coconut milk and simmer for 10 – 15 minutes.


Garnish with coriander leaves


Deep fry pastry strips until golden brown and crispy.


Roast the crushed chillies in a pan until brown in colour.


Serve in individual bowls:

Place spaghetti in bowl


Pour soup over


Garnish with fried crispy strips


Top with onion sambal.


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