Wednesday, December 28, 2011

Maggi Curry Spaghetti Aglio Olio with Pan fried Chicken

I love Maggi Curry Instant Noodles and I love my spaghetti Aglio Olio. Hmm what if I mix them together? Result : LOVE IT.

Ingredients : 2 servings
1) 1 packet of seasoning mix from Maggi Curry instant noodles.
2) 2 pieces chicken thigh, deboned and skin on.
3) Spaghetti
4) 3 cloves of garlic, minced
5) fresh basil chopped up

1) Use 1/2 packet of the of the Maggi curry mix to spread is evenly over the chicken thighs. Leave it for 1 hour to marinate.
2) Fry the chicken thigh skin down first on medium heat until the chicken skin turns golden brown. Turnover and then switch to low heat for another 5 minutes. Leave the chicken aside to cool down and drain it's oil
3)Leave the chicken oil and juice in the pan to use for tossing the spaghetti later,
4) Boil water to cook spaghetti add enough salt and taste it. When the water is as salty as how you'll like your soup to be, this is salty enough. Put in the dried spaghetti and cook it till al dente. For the Barilla spaghetti that I used, it takes about 8 minutes to get it al dente.
5) Drain the the water from the spaghetti and leave it aside.
6) With the oil in the frying pan from frying the chicken fry the garlic at medium heat until the oil sputter. Quicky add 1/2 packet of the remaining Maggi curry mix and stir uniformly. Turn of the fire and toss the spaghetti.
7) Plate the spaghetti and sprinkle some chopped basil.
8) When the chicken is cooled down. Chop it into slices and plate it with the spaghetti.

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