1 large chicken
a little salt
1/2 onion, cut into 2 pieces
2 heaped tbsp butter
1 onion, cut in long slices
1 1/2 tbsp flour
1/4 tbsp chili powder
salt to taste
1/2 cup whipped curd
2 tbsp coriander leaves, chopped
250gg spaghetti, cooked and drained
a few slices of capsicum
Boil the chicken in a little salt, 1/2 the onion and enough water to boil, as well as extract 2 cups of stock. Heat butter and saute the onion slices, add flour and fry till golden adding a little stock at a time so that no lumps form.
Finally add the entire quantity of stock and the seasoning and cook till the sauce is thick. Remove from heat and slowly add the whipped curd. Keep on fire and simmer so that the curd does not curdle. Check for seasoning, add coriander leaves and diced chicken and keep warm.
Serve spaghetti onto a platter and pour over it the chicken sauce. Serve hot garnished with slices of fresh capsicum.