Pollo en Leche de Coco con Spaghetti

"Cooking is like love; it should be entered into with abandon or not at all."

~Julia Child



Pollo or chicken cooked with coconut milk has been a regular on our table. Sometimes cooked in the South Indian style and eaten with rice, appams or dosa. Or as Khao Suey (Burmese) with noodles and all the garnishes. This was the first time we had it with spaghetti. My daughter-in-law decided to make it a different way. It had a flavour of Thai but minus the kafir lime leaves, she used bay leaves instead. In short, it was delicious and a nice change. The amounts given serves good helpings for three persons.


Ingredients

Dry red chilli (whole)...............4
Pepper corns.............................8-10
Dry galangal (Thai ginger)......3-4 pcs
Bay leaf.....................................3-4
Onion........................................1, finely sliced
Chicken breasts (boneless).......2, cut into bite sized cubes
Turmeric...................................1 tsp
Red chilli pwdr.........................1 tsp
Garam masala.........................1 tsp (I recommend home made)
Maggi Chicken Stock cube......1
Coconut milk ..........................400gms
Spaghetti.................................1 pkt
salt to taste
Extra virgin olive oil
Cilantro for garnish


Heat olive oil, add the whole red chillies first, followed by peppercorns, galangal, and bay leaves.
When the chilli turns maroon, add the thinly sliced onion and fry until onions are translucent. Do not brown.
Add the chicken pieces and stir it into the onions. Continue to cook for about 30 seconds on medium heat.
Now put in the red chilli pwdr, turmeric, and the chicken stock cube. Stir well and add salt to taste. Remember the stock cube has a lot of salt already.
Cook for another 7-10 minutes or until the chicken is three-fourths done.
It's time to add the coconut milk and garam masala. Stir. Lower heat further. Cover and continue to cook until the chicken is done, about 10-12 minutes.
Your pollo en leche de coco is done.

Boil the spaghetti, drain water keeping the spaghetti al dente.
Put the spaghetti into a broad, shallow dish/bowl/donga.
Pour the chicken all over the spaghetti. Sprinkle chopped cilantro. (The pics don't have cilantro because....we forgot about it!!! we were ravenous!)
Allow to rest for a minute and serve steaming hot.

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