Recipe credit Sunnyside Classic by Bibi Ayesha Kadwa
Picture Credit @whip_it_up_with_zee
Retyped and adapted slightly
250 g cubed or chunks of chicken fillet (I used 5 chicken fillets)2 tablespoons ghee (Clarified butter)(I used olive oil)1 onion sliced (l used fried onions)1 punnet of mushrooms chop up into chunks½ each red, green,yellow capsicums(peppers)Chop into chunks1 can Itatian tomatoes chopped up.1 teaspoon chilli ginger,garlic paste1 teaspoon chilli garlic paste1 tablespoon lemon juice Salt to taste1 teaspoon Aromat (a South African Spice) ½ teaspoon crushed black pepper½ teaspoon coarse red chillies ½ teaspoon haldi (tumeric )½ teaspoon paprika1 teaspoon Italian herbs
Saute the onion untill golden brownAdd chilli garlic paste and ginger garlic paste and braise a little.Add the cubed chicken and cooked untill colour changes.Add all the spices and a little water and braise.Add tomatoes and cooked for about 5 minutes on medium heat.Add peppers,toss well and turn heat up to burn out water quicklyAdd in the mushrooms,cook out the water untill mushrooms are fried.Add 300ml fresh cream and turn the heat off.(I used the Sunnyside Chilli Garlic and Chilli Ginger Garlic Masala,it is awesome) :The sauce can be kept in the fridge for a day or two,so u can pre prep for the week ahead. Boil half a packet of penne pasta with a drop of oil to prevent pasta sticking together untill el dente,drain and do not rinse!!!Toss with a few drops of olive oil To assemble.Add your pasta into your sauce and toss well together.Sprinkle chopped dhania (coriander) over And its ready to serve Enjoy❣️❣️
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