Directions
- 1Bring a pot of water to a rolling boil and season with some salt.
- 2Add spaghetti to the pot, cover, and allow to cook until tender (about 7-8 minutes).
- 3Add vegetable oil (about 1/4 cup) to a pan and allow to heat up slightly.
- 4Add the chicken pieces to the pan, season with salt and pepper, and fry until golden brown.
- 5Remove the chicken from the pan and set aside.
- 6Add the chopped onions to the pan and stir-fry for a few seconds.
- 7Add ground pepper, curry powder, thyme, seasoning cubes, and ginger powder to the pan.
- 8Stir-fry for about 1 minute to combine the spices.
- 9Add tomato paste and stir-fry for another 3 minutes.
- 10Add the tomato and tatashe blend mix to the pan.
- 11Add the fried chicken pieces to the pot and stir to combine.
- 12Fry for 8-10 minutes until perfectly fried.
- 13Add a little water or stock to loosen up the tomato base.
- 14Transfer the cooked spaghetti into the pan with the tomato sauce.
- 15Mix to combine until each strand of spaghetti is coated with the tomato sauce.
- 16Add the vegetables (red and green bell peppers, carrots, and peas).
- 17Mix thoroughly, cover, and cook for another 2 minutes.
Ingredients
- 250 g spaghetti
- 1 cup tomato/pepper blend base
- 3 tablespoons tomato paste
- 0.5 tablespoon curry powder
- 0.25 tablespoon thyme
- 3 seasoning cubes
- 0.5 tablespoon ground pepper
- 0.25 tablespoon ginger powder
- 1 green bell pepper
- 1 red bell pepper
- 2 carrots
- 1 onion bulb
- 0.25 cup vegetable oil
- 1 chicken breast
- 1 taste salt
Equipment
potpan
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