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Fried chicken with creamed spaghetti and basil

Ingredients

Finely sliced chicken: 200 gm

Crushed ginger, garlic: 10 gm

Flour to dust: 5 gm

8 to 9 sauce: 1 tsp

Crushed pepper: To taste

Chilly flakes: to taste

Five spiced powder: A pinch

Lemon juice: half a lemon

Salt: To taste

Oil: To fry

Chef Shashi Jacob, Chesterfield, The Muthoot Plaza

For spaghetti

Sliced onion: 10 gm

Sliced garlic: 10 gm

Basil (sweet): few sprigs

Tomato: 10

Coconut cream: 20 ml

Spaghetti: 50 gm

Oil: As required

Chopped parsley

Marinate the chicken and set aside for an hour. Heat oil in pan and deep fry until crisp.

Heat oil in pan. Toss the onions and the garlic. Sauté until translucent. Now add the tomato and coconut cream. Cook on low flame. Toss in the spaghetti and basil. Season the same.

Now plate the spaghetti and top it with the crispy chicken and serve hot.

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