Recipe credit: Creative cooking By: Mariam Jadwat Omar
Picture credit: Fatima Asif Latif ♡
Recipe adapted by Fatima Asif Latif ♡
Bismillah hir Rahman nir Raheem
2 cups butternut
1 cup water
Boil in water till soft
Puree with ½ cup water
In pot melt 1 tablespoon butter,
½ teaspoon green chilles
½ teaspoon garlic
½ teaspoon cumin seeds
Then add 1 cup cubed chicken fillets.
¼ teaspoon freshly ground pepper
2 teaspoon Aromat (a South African Spice)
½ teaspoon jeeru (cumin)
1 teaspoon salt
Cook till chicken is done
½ cup pasta, 2 medium carrots peeled & grated and the mashed butternut.
Add 1 litre boiling water.
Bring to boil and simmer till pasta is done.
Add in 125ml (½ cup) cream.
Stir in cream, heat through.
Serve hot with croutons.
Simmer for a bit