Cooking Instructions
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Step 1
Prepare the curry paste by adding
Water (4 cups)
into
Malaysian Curry Powder (1/3 cup)
and stirring into a paste.
Step 2
Next, prepare the chicken stock by dissolving
Chicken Stock Granules (1 Tbsp)
into the
Water (1/3 cup)
.
Step 3
Melt
Butter (2/3 cup)
in a pan. Fry
Garlic (4 cloves)
and
Onions (3)
. Then add the
Curry Leaves (3 stalks)
and meat curry powder mixture. Fry until fragrant using medium heat.
Step 4
Add in the
Meat (14 oz)
and stir well. Cook for 10 minutes.
Step 5
Add
Tomato Purée (3 Tbsp)
, chicken stock,
Mushrooms (10)
,
Carrots (2)
,
Celery (2 sticks)
, and
Tomatoes (4)
. Bring to a boil. Cover and simmer over low heat for 30 minutes till all the vegetables become tender and the meat just cooked. Stir constantly throughout the process.
Step 6
Stir in
Cheddar Cheese (3/4 cup)
and season with
Salt (1 Tbsp)
and
Ground Black Pepper (1 tsp)
. Stir to make sure the cheese fully melts and everything is well mixed
Step 7
Boil half a saucepan of water with
Salt (1 Tbsp)
over high heat. Add
Spaghetti (14 oz)
and stir during the first few minutes of cooking to keep it from sticking together. Boil pasta for 1 minute less than what the package directions state.
Step 8
Test for doneness (al dente) and remove the cooked spaghetti from the saucepan. Drain and stir in
Butter (1/4 cup)
.
Step 9
Dish spaghetti onto the serving plate. Spoon over the hot sauce and garnish with
Cheddar Cheese (3/4 cup)
and enjoy!
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