Spaghetti and Meatballs Twist with Coconut Soup, an interesting take on a classic comfort food, wherein a bed of spaghetti is drenched with a simmered coconut soup and topped with meatballs & chicken stew in a tomato sauce. 

Hearty and satisfying must try, which will become a favourite with one and all.

Recipe Card 

Ingredients                                                    Quantity

For the Chicken stew

Chicken breast, cut in cubes                          300 gm

Ginger garlic paste                                           2 tsp

Canned peeled tomato                                    2 tbsp

Tomato paste                                                    2-3 tbsp

Fried onion, crushed                                       1-2 tbsp

Roasted cumin, ground                                   1-2 tsp

Roasted coriander, ground                             1-2 tsp

Paprika powder                                                 1 tsp

Cayenne pepper powder                                 1 tsp

Salt                                                                       AR

Oil                                                                         2-3 tbsp

Fresh Coriander, finely chopped                   1-2 tbsp

Water                                                                   AR

 

For the chicken meatballs

Chicken mince                                                  400 g

Coriander, chopped                                         2 tbsp

Green chillies, minced                                     1 pc

Ginger garlic paste                                           1 tsp

Garlic, minced                                                  1 tsp

Cayenne pepper                                               ½ tsp

Paprika powder                                                ½ tsp

Egg white                                                            1 pc

Roasted gram flour                                           2-3 tbsp

Fresh Coriander, finely chopped                   1-2 tbsp

Salt                                                                         A/R

Oil                                                                         2-3 tbsp

 

For the Coconut pasticcio

Chicken stock                                                   800 ml

Ginger garlic paste                                          1-2 tbsp

Gram flour diluted                                          3-4 tbsp diluted in ½ -3/4 cup water

Coconut milk                                                   800 ml – 1 litre

Salt                                                                     AR

Fresh Coriander                                               3-4 tbsp

Curry oil                                                             2-3 tbsp

Chicken meatballs                                           400 g

 

For the Condiments

Carrots, brunoise                                            3 tbsp

Cabbage, shredded                                         3 tbsp

Mixed bell peppers, brunoise                        3 tbsp

Scallions, sliced                                                3 tbsp

Fried Onion                                                       3 tbsp

Roasted chilli flakes                                         3 tbsp

Fried Garlic chips                                              3 tbsp

Hard-boiled eggs, quartered                           2 pc

Fresh Coriander, chopped                               3-4 tbsp

Cooked spaghetti – deep fried                        100 g

Chilli Oil                                                              AR

Other ingredients

Spaghetti cooked al dente

 

Method of Preparation

For the Chicken stew

1. In a saucepan, heat oil, add in the ginger-garlic paste and sauté. Add in the chicken cubes and sauté, till it changes colour.
2. Add in the tomato paste and puree and all seasonings and mix Add in the crushed fried onions and mix.
3. Add water as required, and cook till chicken is cooked through, and the sauce is of a coating consistency. Add in the fresh coriander. Drizzle 2-3 tbsp of the curry oil from the stew into the coconut soup.

For the Chicken meatballs

1. Marinate the chicken mince with all the ingredients and shape into meatballs.
2. Stir fry for 3-4 minutes to sear the meatballs and lock in the juices. Alternatively, grill the meatballs in the oven at 160 degrees C for 3-4 minutes.
3. Set aside to add in the coconut soup.

For the Coconut soup

1. Bring the chicken stock to a boil.
2. Add in the ginger garlic paste and diluted gram flour and mix to combine.
3. Add in the coconut milk and adjust seasonings.
4. Add in the chicken meatballs and bring to a boil. Cook on simmer for 15-20 minutes.
5. Add in the chopped fresh coriander. Drizzle in some curry oil from the chicken stew.

For the Assembly

Add the spaghetti in the serving dish, Add 2 ladle full of the soup on top of the spaghetti and dress with the chicken stew, meatballs and condiments.

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Chef Sabeen Fareed 

An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea and Menu development are also to tag a few.

She owns a charismatic style and finesse in fine dining, and in the art of pastry making, designing and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge includes holding a Masters Certificate in Sugar crafting, working and incorporating that art and talent along with other techniques in pastry.

Has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.