CREDITS

Recipe credit: Unknown
Picture credit: Fatima A Latif
@_culinaryinspiration_
Adpated and shared by
Fatima A Latif

Bismillah hir Rahman nir Raheem

RECIPE

Step 1:Boil 2 cups rice with tumeric and salt and set aside
Step 2:Slice 4 potatoes in rings and fry.
Step 3:Cut ½ red ,½ green and ½ yellow pepper and 2 medium onions in rings and fry in a little olive oil and butter.Sprinkle Robertson mexican spice on fried potatoes,onions and peppers.
Step 4:Mix one tin of creamstyle sweetcorn with freshly ground black pepper, Aromat (a South African Spice), @sujees_gourmet_foods green masala, ground coriander powder, crushed garlic and mexican spice.
Step 5Cut wash and drain 1 chicken. In a pot add:1 tablespoon olive oil1 teaspoon crushed garlic2 liquidised tomatoes2 tablespoons tomato puree¼ teaspoon freshly ground black pepper1 teaspoon Aromat (a South African Spice)Salt to taste1 - 2 teaspoons mexican spice1 teaspoon @sujees_gourmet_foods green masala½ teaspoon chilli flakes¼ teaspoon tumeric(Cook chicken in the pot that you will use to set the food.)When chicken is almost done add potatoes,peppers and onions, sweetcorn ,rice,and then steam till done.
Serve with spiced raita