Fry Khowsuey



¼ cup oil
1 skinless chicken breast, cut into 2cm pieces
1 large onion, chopped
3 tsp Supreme Garlic Paste
½ tsp Supreme Turmeric Powder
1 tsp Supreme Coriander Powder
1 ½ tsp Supreme Cumin Powder
½ tsp Supreme Chilli Flakes
1 tsp Supreme Chilli Powder
Salt to taste
¾ cup passata
¼ cup water
400g Spaghetti

samosa sheets/ spring roll sheets/ tortilla or pita cut into small strips then deep fried. Once cooled, crush into smaller pieces.
Chopped red onions
Chopped coriander


Place a pot over medium-high heat. Add oil and chopped onions and saute until golden brown. Lower heat to medium, add garlic, stir and cook for 1-2 minutes. Then add turmeric powder, cumin powder, coriander powder, chilli flakes, chilli powder and salt, stir and cook for few minutes. Stir in passata and continue to cook for a few more minutes or until the oil splits from the sauce. Finally add chicken and ¼ cup of water. Lower heat, cover and stirring occasionally cook chicken has fully cooked through. In the meantime boil spaghetti al dente in a big pot of salted water. Once spaghetti is cooked al dente reserve 1 cup of pasta water then drain spaghetti and set aside. Once the chicken has cooked add spaghetti and mix well making sure each spaghetti is coated in sauce. If water is needed add small amounts of reserved pasta water. Garnish with chopped red onions and chopped coriander. Serve hot or at room temperature.

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