Khao Suey

Ingredients

• Olive oil

  2 tbsp or 27g

• Sweet onion

  raw

  1 onion or 331g

• Cilantro

  dried

  1 tsp or 0.6g

• Cumin seed

  1 tsp, whole or 2g

• Curry Paste, Garam Masala

  Patak's

  ⅓ tablespoons or 17g

• Chili powder

  1 tsp or 3g

• Salt

  table

  1 tsp or 6g

• Whole wheat flour

  whole-grain

  1 tbsp or 8g

• Green Chillies

  Fresh, Raw - Tesco

  3 chilli or 51g

• Egg

  whole

  3 medium or 132g

• Onion

  raw

  2 medium or 220g

• Cilantro

  raw, coriander leaves

  3 sprigs or 7g

• Ginger Garlic Paste

  Laxmi

  1 ½ tbsp or 150g

• Chicken breast

  raw, skinless

  20 oz or 567g

• Greek yogurt

  plain, nonfat

  1 cup or 240g

• Spaghetti

  Rao's

  10 oz dry or 500g

Directions

1. (source: https://the.ismaili/nutrition/recipe/khao-suey)
2. Spaghetti: Cook as per the instructions on the packet. Both curries have salt added so the Spaghetti does not require any further salt to be added. Chicken Curry: Heat 2 tablespoons of the oil in a non-stick pan, add the onions and sauté over a medium heat until golden brown. Add the garlic-ginger paste, coriander, cumin, garam masala, and red chili powder. Stir well and cook for 3-4 minutes until the oil starts to separate.. Add the chicken and 1/2 teaspoon of salt. Stir so the chicken is well coated in the onions and spices. Add two tablespoons of water, cover and cook for 10 minutes on a low heat or until the chicken is completely cooked through. Stir occasionally. Remove ¼ cup of the curry, without the chicken, and set aside. Yoghurt Curry: In a blender, add the yoghurt, gram flour and green chilies and 1/2 teaspoon of salt. Blend until smooth. Heat the remaining oil in a non-stick pan. Add the cloves when the oil is hot. Briefly fry the cloves and then add the yoghurt mix. Cook over a medium heat until the curry starts to boil. Stir occasionally. The consistency should be thick and creamy. Some water can be added if the curry is too thick. Add the ¼ cup of saved curry from the chicken and mix well.