Ayam Masak Merah Spaghetti
10 minites min
30 minutes min
2 Per
- Heat a medium sized pan with vegetable oil.
- Add in sliced onions and saute until fragrant and translucent.
- Add in minced garlic and ginger and fry again for another 2 minutes.
- Add in cinnamon, cardamom, cloves and star anise and fry for another 3 to 5 minutes on medium low heat.
- Add in chilli paste and continue cooking for at least 5 to 8 minutes on medium low heat until the oil has start to separate and the chilli paste has been cooked off.
- Add in San Remo Tomato Basil pasta sauce and chilli sauce. Season to taste and stir.
- Cover the pan and let it cook for 15 to 20 minutes on low heat, then switch off the flame until ready to serve.
- Meanwhile, add 2 tbsp milk to 1 tbsp flour to a shallow bowl and stir to combine well.
- Prepare a dredging station for the chicken - one shallow bowl of plain flour, one shallow bowl of milk and flour mixture and one shallow bowl of panko breadcrumbs.
- Coat the chicken breast in flour, followed by the milk and flour mixture then the panko breadcrumbs.
- Lightly spray with olive oil spray and airfry at 200 degrees for 20 minutes, flipping midway.
- To serve, cook the pasta in rolling boiling water for 3 minutes. Drain pasta, but set aside a cup of pasta water for the sauce.
- Add the cooked pasta to a bowl then coat with the desired amount of sauce, adding the pasta water as desired.
- Slice the chicken breast, then top with more sauce and garnish with chopped coriander leaves.
For the sauce:
4 tbsp vegetable oil
1 medium red onion, sliced
4 cloves garlic, minced
1/2 inch ginger, minced
1 cinnamon stick
3 cardamom pods
2 cloves
1 star anise
2 tbsp chilli paste
1 bottle San Remo Tomato Basil Pasta Sauce
2 tbsp chilli sauce
Salt and sugar to taste
For the chicken:
1 chicken breast, salted then patted dry
2 tbsp milk
2 tbsp plain flour, divided
4 tbsp panko breadcrumbs
Olive oil spray
For garnish:
Enough coriander leaves
