¼ cup butter1 large onion (chopped finely)1 heaped tablespoon ground garlic 1 teaspoon ground green chillies 300g chicken fillet (cubed)1½ teaspoons lemon pepper Pinch turmeric 1 teaspoon dry parsley/mixed herbs 3 cups hot water 1 pack knorr cream of chicken soup 1 pack knorr white onion soup 1 cup cream style corn 1 cup fresh cream 2 cups milk Fresh coriander for garnish
Heat butter in a large pot. Add in chopped onions and braise until translucent. Do not let it turn brown or pink. Once the onions are translucent, add garlic and green chillies. Cook for a minute. Add in cubed chicken along with lemon pepper, dry herbs, and turmeric. Cook until the chicken is soft. Add 2 cups of hot water to avoid everything from burning.Empty both the knorr soup packs in a jug add in ⅓ cup tap water and whisk to get a smooth mixture. Add in 1 cup of hot water and mix until well incorporated. Add this soup mixture to the pot along with milk, cream style corn, and fresh cream. Adjust salt according to your liking. Cover and let it simmer on low for a further 5 minutes before serving. Serve hot with foccacia.