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
- In a saucepan, heat oil, add in the ginger-garlic paste and sauté. Add in the chicken cubes and sauté, till it changes colour.
- Add in the tomato paste and puree and all seasonings and mix Add in the crushed fried onions and mix.
- 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
- Marinate the chicken mince with all the ingredients and shape into meatballs.
- 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.
- Set aside to add in the coconut soup.
For the Coconut soup
- Bring the chicken stock to a boil.
- Add in the ginger garlic paste and diluted gram flour and mix to combine.
- Add in the coconut milk and adjust seasonings.
- Add in the chicken meatballs and bring to a boil. Cook on simmer for 15-20 minutes.
- 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.