Don’t let the word ‘mint’ throw you off because the star of the show is actually ‘Garden Mint Sauce’, the condiment typically used in traditionally, British recipes. Here, it adds an extra dimension and subtle flavour to what is otherwise essentially a basic, tomato-spice-based spaghetti dish. It is so delicious and the layers of pasta and chicken-soup come together to make such a wholesome meal.
- 200g-225g spaghetti
- 1 onion, diced
- 1/2 baby chicken, cut
- salt, to taste
- 4-5tbsp garden mint sauce
- 1tsp ginger garlic paste
- 2tsp coriander powder
- 2tsp cumin powder
- 1/2 tsp turmeric powder
- red chilli powder, to taste
- 1 tomato tin
- 1tbsp vinegar
- 1 potato, cubed into small pieces
- Boil the spaghetti and set aside keeping it in its water until ready to use.
- In a pan, braise the onions in 1tbsp oil until golden brown. Add in the washed and cleaned chicken, salt, garden mint and ginger garlic paste. Mix well and cook on a medium heat until the water has evaporated.
- Add in all the dry spices and 3/4 of the tinned tomato. Continue to cook, until the curry has thickened and developed a deep colour.
- Meanwhile, fry / air fry the cubed potatoes and set aside.
- Lay some foil in a separate pot, ensuring it covers the base and goes up the edges to the top. Add in a layer of the boiled spaghetti, followed by half the chicken curry, a second layer of spaghetti, the remaining chicken curry and top that with the last bits of spaghetti.
- In a small bowl, mix together the vinegar and left over tomato and drizzle this mixture over the top of the spaghetti. Scatter the fried potatoes, cover the pot with a lid and cook on low heat for 20-30 minutes. Serve immediately.