Khao Suey

Spaghetti:

1. Cook as per the instructions on the packet. Both curries have salt added so the Spaghetti does not require any further salt to be added.

Chicken Curry:

1. Heat 2 tablespoons of the oil in a non-stick pan, add the onions and sauté over a medium heat until golden brown.
2. Add the garlic-ginger paste, coriander, cumin, garam masala, and red chili powder.
3. Stir well and cook for 3-4 minutes until the oil starts to separate..
4. Add the chicken and 1/2 teaspoon of salt. Stir so the chicken is well coated in the onions and spices.
5. Add two tablespoons of water, cover and cook for 10 minutes on a low heat or until the chicken is completely cooked through. Stir occasionally. 
6. Remove ¼ cup of the curry, without the chicken, and set aside.

Yoghurt Curry:

1. In a blender, add the yoghurt, gram flour and green chilies and 1/2 teaspoon of salt. Blend until smooth. 
2. Heat the remaining oil in a non-stick pan. Add the cloves when the oil is hot.
3. Briefly fry the cloves and then add the yoghurt mix. Cook over a medium heat until the curry starts to boil. Stir occasionally.
4. The consistency should be thick and creamy. Some water can be added if the curry is too thick. 
5. Add the ¼ cup of saved curry from the chicken and mix well.

To Serve:

1. Place a serving of the spaghetti in a bowl.
2. Pour some of the yoghurt curry on to the spaghetti.
3. Place a spoonful of chicken over the yoghurt curry.
4. Garnish with egg, coriander leaves and spring onions.