• Heat a wok or medium sized sauce pan with 1/4 cup of neutral oil.
• Add chopped onion and saute until it becomes translucent.
• Next add ginger garlic paste, red curry paste and gram flour. Add 1/2 cup of water so nothing sticks to the bottom of pan.
• Saute for 2-3 minutes and add chicken. Toss chicken until chicken changes color.
• Next add all the spices and saute again for 3-4 minutes on medium-high heat. Feel free to add a little water.
• Add one can of rotel tomatoes and cook until tomatoes soften.
• Pour in the coconut milk. Refill empty can with water and add to chicken. Mix until combined and bring to boil.
• Cover and simmer until chicken is fully cooked for 10-15 minutes.
• While the curry is cooking. Bring a pot of water to boil and add spaghetti. Cook according to package. Drain and set aside. (Add a splash of oil to keep spaghetti from sticking.)
• Once chicken is fully cooked and the oil separates, turn off the heat and set curry aside. Curry should have a thick creamy sauce. It should not be dry. Add water if needed.

Assembling the Khao Suey:

• Twirl a generous amount of spaghetti in a bowl using a fork or kitchen tongs.
• Ladle the chicken curry on top of spaghetti.
• Squeeze lime juice, sprinkle chaat masala according to taste and top with chopped cilantro, chili oil and crushed BBQ chips.
• Enjoy!