|
In a large nonstick frying pan, heat oil over medium heat. Add onion, and cook, stirring occasionally for 3 minutes, until onion is soft. Add garlic, ginger and ají. Cook one more minute. Add curry powder, chicken stock and simmer. Stir in chicken cubes, cover the pan and remove from heat. Let chicken steam in the hot broth until almost done, approximately 5 minutes.
Add apple, tomato, cream, salt and cilantro. Simmer until sauce thickens slightly.
Cook spaghetti in salted water until just done. Drain pasta and toss with the curry and chicken sauce.
|
