Chicken Masala Curry:

Pasta – 1/2 cup

Chicken – 100 gms

Red Chilli powder – 1/4 tsp

Garam Masala powder – 1/4 tsp

Coriander Leaves – 2 tsp finely chopped

Salt – to taste

To roast & grind

Oil – 1 tsp

Coriander Seeds – 1/2 tbsp

Pepper – 1/2 tsp

Red Chillies – 2

Garlic – 3 cloves

Tomato – 1 roughly chopped

Coconut – 2 tbsp

To temper:

Oil – 1/2 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – few


  • Boil water, add pasta along with 1/2 tsp oil, cook until pasta becomes soft yet crunchy enough to bite.
  • Drain water and set the pasta aside.Heat a pan with oil roast the ingredients listed under ‘ to roast and grind’.
  • Add coconut and tomato after the spices are roasted well, roast the mixture till golden brown and wait till raw smell of tomatoes leave. Switch and cool down.Then transfer it to a mixer.
  • Grind it to a fine paste with little water.Heat oil in a pan – add items listed under ‘to temper’ let it splutter.
  • Then add chicken pieces and saute till color changes, then add the masala paste along with red chilli and garam masala powders along with required salt.Saute the masalas for 3mins.
  • Then add 1/3 cup of water and cook covered till the chicken pieces becomes soft.Then let it boil till the sauce becomes slightly thick.
  • Now add cooked pasta and toss it well…If it becomes very dry then sprinkle little water and then mix well for the sauce to coat well with the pasta.Garnish with coriander leaves and switch off.


Previous articleStrawberry Swiss Rolls
Next articleBeef Handi