Directions

1. In a food processor, add onion, garlic and ginger to blend to a paste

2. Heat ghee or oil in a large frying pan over high heat. Add onion mixture and fry for 3-5 minutes, stirring until brown at the edges.

3. Add chicken and cook for 2-3 minutes until chicken is white on the outside.

4. Turn the heat down to medium and add cinnamon, madras curry, paprika, Melinda’s Hot sauce, tamarind paste, and salt and pepper.

5. Add pasta and tomato puree and bring to boil.

6. Add coconut milk and stir. Bring to a boil then simmer for 10 minutes.
   

7. Serve with fresh cilantro and red onion over rice, and of course a few more dashes of Naga Jolokia hot sauce to turn up the heat!
   

If you can’t find Madras hot curry powder, use regular curry powder and add a little extra Melinda’s Naga Jolokia to get the heat!