Crispy fried chicken breast served over spicy creamy cheddar fettuccine. The chicken is marinated in whipping cream and spices before frying, while the sauce combines curry powder, fresh bird's eye chili, mushrooms, and melted cheddar cheese for a rich, creamy, and pleasantly spicy pasta.
Adapted from a video by Che Nom
Creamy Pasta yang pedas bersama Fillet Ayam Rangup 5 bintang!
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1
Prepare the chicken breast: trim away excess fat and any bones. Cut lengthwise along the grain to create long, even chicken breast fillets.
2
Prepare the marinade: combine curry powder, chili powder, black pepper powder, minced garlic, salt, seasoning powder, and whipping cream in a bowl. Add lemon juice and mix well.
3
Marinate the chicken: coat the chicken fillets thoroughly in the marinade, adding a little water if needed to prevent it from drying out. Refrigerate for at least 30 minutes to 1 hour, or overnight for best results.
4
Prepare the pasta sauce ingredients: mince the garlic, slice the bird's eye chili thinly, dice the onion, cut mushrooms into thick slices, and halve the cherry tomatoes.
5
Cook the fettuccine: boil salted water in a large pot and cook the pasta until tender. Before draining, reserve a large mug of pasta cooking water. Drain the pasta and toss with olive oil to prevent sticking.
6
Prepare the coating: mix plain flour, cornstarch, black pepper powder, seasoning powder, and salt in a bowl.
7
Coat the chicken: gently toss the marinated chicken fillets in the dry flour mixture, stirring lightly to achieve an even coating without overworking it.
8
Fry the chicken: deep-fry the coated fillets in hot oil until golden brown and crispy. Since the fillets are thin, cooking time is short. Drain on paper towels.
9
Make the pasta sauce: melt butter and sauté onion until softened. Add minced garlic and sliced chili, then mushroom slices, cooking until tender. Stir in curry powder.
10
Add tomatoes and cream: stir in the cherry tomatoes and pour in the whipping cream. Adjust the sauce consistency with reserved pasta water and add cheddar cheese slices to melt. Keep heat low.
11
Season and finish: taste and adjust seasoning with salt carefully, as the cheese, cream, and pasta water are already salty. Squeeze in lemon juice to balance flavors. Turn off heat and toss in the cooked fettuccine.
12
Serve: plate the pasta with sauce, garnish with fresh parsley or cilantro leaves, and top with the fried chicken fillets. If the sauce is too thick, thin with additional reserved pasta water.
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