Start by cutting the chicken Brests into small sized pieces and toss the bowl.

Add 1 tbsp grated garlic and that of grated ginger to the chicken.

Sprinkle over the turmeric powder and some salt.Mix everything well so that all the chicken pieces are coated in the marinade. Let the chicken sit in the fridge, marinating while you get everything else ready.

Next, prepare all the toppings. Hard boil the eggs, roughly chop the cilantro and finely slice the spring onion and chilli peppers at an angle. Set them a side in little bowls.

Finely slice the shallots and garlic.

Heat 3-4 tbsp of oil in a small pan.Then fry the garlic slices until they turn a light golden. Remove them as soon as they turn golden uses a slotted spoon and place them on a paper napkins to drain the excess oil.

Separate the onion layers into strands and fry them in the same oil in the same way you fried the garlic, until it turns golden. Remove the fried onion with a slotted spoon and drain it as well.

Transfer the same oil to a large pot. We'll use it to brown the chicken and make the sauce.

Boil spaghetti according to the instructions on the packet.

Once the oil is hot in the big pot, wok quickly and add the cumin seeds, dried red peppers and curry leaves to the oil. They'll immediately start sputtering and will brown quick so give it a stir.

Add the marinated chicken pieces and fry them with the spices until they turn white or brown slightly.

Lower the heat to low medium and pour in the 2 cans of coconut milk and season it with salt. Bring it up to a simmer, stirring occasionally.

Once the sauce has been simmering for about 10 minutes and the chicken is cooked through, turn off the heat. You can add the noodles to the sauce and mix it together or serve the sauce separately...
But before you do squeeze the juice of a half lime unto the sauce for a touch of tanginess. It lifts up the whole dish, I promise!