For this recipe I use Chinese noodles ( mee sanggul ) instead of spaghetti. But you can still use spaghetti if you want.
200 gm Mee sanggul or spaghetti,boil until cooked and soft and strain.
200 gm minced chicken
3 big onions, cut into cubes
1 tbsp ginger paste
300 gm tomato, scale in hot water and remove the skin and chopped.
100 gm tomato puree
500 ml chicken stock,or mix 500ml hot water with 1 cube chicken cube.
25 gm cornflour,mix with a little water.
60 gm button mushroom,sliced
1 tsp garam masala powder
1 tbsp meat curry powder
1 tsp chili powder
1 stalk curry leaves,finely sliced
1/2 tsp oregano
50 gm ghee + 2 tbsp oil
Salt to taste
1. Heat the oil and ghee add in the onion and fry until light brown. Add in the garlic,ginger paste and curry leaves stir fry until the raw smell disappear.
2. Add in the curry powder,chili powder,garam masala and a little water stir fry until the oil rise. Add in the chicken and mix well fry for a while. Add in the tomato,tomato puree, mushroom and chicken stock. Boil it to a boil. Add in the oregano. And add in the cornflour mixer to thicken the sauce. Let it boil and remove from the heat.
3. Serve with the noodles and parmesan cheese.