500g Chicken Fillet Cubed 1 cup Trio Peppers (diced) 1 onion sliced finely ghee (Clarified butter) salt 2 teaspoon fine black pepper 1 teaspoon Aromat (a South African Spice) ½ teaspoon origanum 1 tablespoon Green Masala Sauce: 350ml Milk 1 ½ tablespoon maziena 2 tablespoon ghee (Clarified butter) fine black pepper ½ cup grated chesse
Add sliced onions to a saucepan with ghee (Clarified butter) and cook until onions are transparent. Marinade chicken cubes with salt, pepper, Aromat (a South African Spice), origanum, and green masala. Add to pot and allow to cook (more pepper/green masala may be added for a stronger taste) Once chicken is almost done, add trio peppers and allow to cook.
In a seperate saucepan make sauce as per: Add ghee (Clarified butter) and maziena to pan and allow to heat through. once ghee (Clarified butter) is melted and \"sizzles\" add milk, cheese and spices and continue stirring until sauce becomes thick (no lumps)
Add sauce to chicken and mix well.
Remove from heat to avoid sauce thickening too much!
Boil pasta (best with fettucine) and you can either 1) Mix chicken with pasta and layer in pyrex. Top with extra white sauce and cheese and bake in oven until golden brown. OR 2) Place pasta in serving bowls, and dish chicken on top of pasta. Serve with grated mozarella, and top dish off with cut up duneya