 |
| Chicken mince spaghetti with a light tomato sauce |
I was at Seefah in Bandra yesterday and among the many other things that I had there, I tried the green curry fried rice which chef Seefah assured me is typical of Thailand. This made me smile as years back I had made a Hakka noodle with Thai curry paste and Thai condiments. I did not know that it could be considered ‘authentic’ back then. I looked up the blog and saw that I had shared the recipe too.
 |
| Thai green curry fried rice at Seefah with the chillies toned down for me |
That is when I realised that I hardly share recipes on the blog anymore, though I do talk about what I cook on Instagram. Which is why I thought that I should start sharing these on the blog too. Even if they are just as short descriptions.
So here is how I made a very easy chicken mince pasta the other night The thing with chicken mince (kheema) is that it tastes the way the offspring of sawdust and rubber would. We used to buy it in the early days of our marriage thinking it is healthier. People now say goat meat is not a problem and frankly minced goat tastes way better but we still buy chicken regularly. Banu makes excellent shammi kebabs with them where she renders the chicken mince along with mashed potatoes to a pate like consistency. She prefers chicken kheema for this. I do not like the kheema curry she makes though, or the kheema fry for that matter. That is thanks to the texture of the meat.
There was chicken kheema in the fridge a few nights and I thought that I will give it a shot and try to make it more palatble I requested Banu to thaw, wash and keep the chicken kheema for me one day and I made a pasta with it. That worked wonderfully. Here is what I did:
Ingredients: 1 tablespoon extra virgin olive oil, 250 g kheema and 50 g (1 small bowl) of tomato puree, salt, black pepper, zatar to taste, 100 g boiled spaghetti (this will work better than penne) and a couple of spoons of the water it was boiled in, chopped olives, walnuts, tablespoon of cheese spread (optional)
- Heat 1 tablespoon extra virgin olive oil on a low flame
- Add one finely chopped garlic clove finely chopped
- Add 250 g kheema and 50 g (1 small bowl) of tomato puree (I used packaged in this case as we were out of tomatoes)
- Add salt, black pepper. Let it cook for at least 10 minutes on a low flame till the sauce looks nice and dark
- Add boiled spaghetti (I use wholewheat), a couple of tablespoons of the water it was boiled in
- A bit more salt, a few chopped olives and walnuts. I added a pinch of zatar and a tablespoon of black pepper truffle cheese which were at home and some extra virgin olive oil at the end, slowly blended it with two forks for a minute and we were ready to eat
