Spaghetti Chicken in Tomato Recipe - 2nd set of Ingredients & method
No Italian dish is complete with tomato purée in generous dollops. Mixed with colourful veggies, the dish is a riot of colour.
Ingredients
- 1 packet Hakka noodles (use a Rs 30 worth pack of noodles, boil it a day ahead & store in the refrigerator, add oil while boiling, boiling time 10-12 minutes)
- 100 gm assorted capsicums (red, yellow & green - chopped - 100 gram in total)
- 1 medium-sized onion (chopped)
- 4 medium-sized tomatoes (blanched for 3 to 4 mins & peeled)
- 1 tbsp garlic (chopped)
- 1 tsp Italian mixed herbs
- chilli flakes (as required)
Instructions
- Blend the blanched tomatoes (when cooled) to form a puree.
- Heat butter & oil together. Add the chopped garlic & stir for half a minute or so.
- Add herbs & chilli flakes, stirring for a short while, then sprinkling in some salt.
- Pour in the tomato purée next, stirring and mixing it till well incorporated.
- Add the marinated chicken balls to this gravy.
- Let cook for 2 to 5 minutes (covered). DO NOT STIR while still raw. You will know when the chicken is cooked when its colour changes.
- Then use a spoon to carefully flip the cooked side of the chicken balls, to allow the raw side to cook.
- Add a pinch of an orange-red colour, never use a deep red colour unless you want it to look like a bloody sanguine.
- Add all the chopped veggies (capsicums and onions) and turn off the stove. Keep aside.
- Toss and stir in the Hakka noodles at the time of SERVING.