For the chicken
- 1 kg chicken portions
- 3 garlic, grated
- 2 cm ginger, grated
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1/3 cup oil (If shallow frying)
- 1 tbsp oil (If using air fryer)
For the gravy
Ingredients to be blended till fine
- 1 large red onion
- 5 cloves of garlic
- 10 green bird’s eye chillies (use less or omit if you can’t handle the heat)
- 5 fresh red chillies
- 2 cm fresh turmeric OR 1/2 tsp turmeric powder
- 1 stalk lemongrass, sliced
Other ingredients
- 400 ml thick coconut milk/cream
- 1 cup of water
- 1 cup of pasta water
- 5 kaffir lime leaves (optional)
- 1 stalk lemongrass, crushed lightly
- 1 cm galangal, sliced (optional)
- 3 tbsp oil
- Salt to taste
- Cook pasta till al-dente. Set aside 1 cup of pasta water
- Coat the chicken pieces with the garlic, ginger, turmeric and salt. Shallow fry or air fry as preferred.
- In a pot, place 3 tbsp of oil and saute the blended ingredients, galangal and crushed lemongrass for about 10 minutes OR till fragrant.
- Add the browned chicken pieces and the kaffir lime leaves, if using.
- Cover and cook for about 5 minutes.
- Add the coconut milk, water, pasta water and salt and cook for another 10-15 minutes or until the chicken pieces are fully cooked.
- Remove the chicken pieces from the gravy.
- Toss in the pasta till well coated with the gravy.
- Serve pasta in a bowl and top with chicken
- Top with some cherry tomatoes and greens if desired.
