1kg Filleted chicken cut in strips
1 fresh cream
1 litre fresh milk
3 Tbsp flour
1 Tbsp butter
2 Tbsp oil
500 g mushroom sliced
red, green and yellow pepper cut in strips
2 onions diced
1kg penne pasta boiled
Tandoori spice marinade
METHOD
- Marinate chicken with ginger and garlic and tandoori spice and set aside
- In a large saucepan fry onions until golden brown
- Add mushroom and pepper to onion
- Simmer on low heat for 10 - 15 minutes
- Fry chicken in oil until cooked
- Add the chicken to the saucepan
- Mix flour and milk together until smooth
- In a separate pot melt the butter and add the flour and milk mixture to pot and bring to boil
- Stir mixture continuously to avoid lumps
- Add fresh cream toflour and milk mixture
- Drop the sauce into the chicken and mushroom
- Add pasta to saucepan and mix well
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