THIS IS A VERY POPULAR DISH IN THE MEDITERENEAN CULTURE AND IS DELICIOUS FULL OF GOODNESS AND SPICE , HERE ARE THE INGREDIENTS YOU'LL NEED .
INGREDIENTS :
1 x WHOLE ONION (CHOPPED) 1 x GARLIC CLOVE (CHOPPED) 250/500g OF CHICKEN PIECES 1 x HABANERO PEPPER 1 x TBSP OF PEPPER , CAYENNE , CHILLI POWDER , TUMERIC 5 TBSP OF HIMALAYAN ROCK SALT 3 TBSP OF GARLIC & GINGER PASTE HANDFUL OF BASIL/PARSLEY/CORRIANDER (CHOPPED) 3 TBSP OF BUTTER GHEE 1 x BAG OF 500g OF PENNE PASTA OR SMALL PASTA 1 x JAR OF TOMATOE PUREE OR TIKKA MASALA 3 LARGE POTATOES (CHOPPED IN CUBES) TABASCO SAUCE 3 TBSP OF HARISSA POWDER / PASTE 1 x JAR/TIN OF CHICKPEAS (OPTIONAL)
METHOD :
OK SO FIRST OF ALL YOU'LL NEED A DEEP PAN/SAUCEPAN AND PUT THE GHEE IN HEAT UP ON MEDIUM/HIGH HEAT UNTIL SIZILING THEN ADD THE ONIONS AND GARLIC AND STIR TIL LIGHLY BROWN NOW ADD THE CHICKEN PIECES AND STIR IN, ADD ALL THE SPICES AND SALT AND ADD THE GINGER AND GARLIC PASTE NOW ADD SOME LEMON JUICE AND 1/4 GLASS OF WATER AND PLACE THE LID ON TOP LET IT COOK FOR 2-3 MINS.
NOW ADD THE TOMATOE PUREE OR TIKKA MASALA SAUCE AND STIR ADD 3 GLASSES OF WATER NOW ADD THE CHOPPED POTATOES AND CHOPPED BASIL,CORRIANDER AND PARSLEY ..NOW CHUCK IN THE HABANERO PEPPER AND STIR, ADD 3 MORE TBSP OF ROCK SALT AND ADD 5 DROPS OF TABASCO SAUCE AND 3 TBSP OF HARISSA POWDER/ PASTE AND STIR ADD THE CHICKPEAS (OPTIONAL) AND PLACE LID ON TOP.
NOW GET ANOTHER DEEP SAUCEPAN/POT AND FILL HALFWAY WITH WATER BRING TO THE BOIL AND ADD THE PENNE PASTA ADD SALT AND PEPPER AND 1 TSP OF GHEE AND LET IT COOK , NOW JUST LET IT ALL COOK FOR 10 MINUTES.
WHEN THE 10 MINUTES ARE UP STIR THE SAUCE AND PASTA THENCOVER UP AND COOK FOR A FURTHER 10 MINUTES THIS TIME LOWER THE TEMPERATURE FOR THE SAUCE MEDIUM HEAT ..AFTER THAT KEEP CHECKING THAT THE PASTA IS DONE AND THE SAUCE IS GETTING A THICK CONSISTENCY , WHEN ALL DONE REMOVE BOTH FROM THE HOB AND DRAIN PASTA THEN ADD 5-6 BIG LADELS OF SAUCE TO THE PASTA WITH 3 TBSP OF SALT & PEPPER AND STIR AND PLACE THE LID ON. LEAVE FOR 3 MINUTES AND THEN SERVE.
