Pakistani Spicy Chicken Pasta

Preheat a small cooking vessel over medium heat. Introduce the chickpea flour into the pan and stir constantly until it darkens slightly and emits a pleasant aroma, approximately five minutes. Set the pan aside to cool down momentarily

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Next, heat a non-stick cooking vessel over medium-high heat. Introduce the sliced red bell peppers and curry leaves into the pan, stirring constantly for 2 minutes. Combine the cubed chicken with the peppers and curry leaves, then cook, stirring frequently, until the chicken is no longer pink, about 5 minutes. Incorporate the ginger-garlic paste into the mixture and cook for an additional 30 seconds

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Combine the turmeric, cayenne pepper, and chickpea flour in a bowl. Sprinkle this spice blend over the chicken mixture and cook, stirring constantly, for 2 minutes. Add 1/4 cup of water to the pan to prevent the spices from adhering to the bottom. Dissolve the coconut powder in 1 cup of water, then pour it over the chicken mixture. Reduce the heat to a low simmer and stir occasionally as you prepare the pasta

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Fill a large cooking pot with well-salted water, then bring it to a rolling boil over high heat. Once the water is boiling, introduce the spaghetti into the pot and return to a boil. Cook the pasta uncovered, stirring occasionally, until it is cooked through but still retains some firmness to the bite, approximately 12 minutes. Drain the pasta thoroughly in a colander set in the sink

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Transfer the hot spaghetti to a serving dish and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro leaves, and lemon slices

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