½ kg chicken fillet cut into thick strips 2 tablespoon butter 1 teaspoon garlic ½ teaspoon ginger 1 teaspoon ground green chili 1 teaspoon white pepper ¾ teaspoon black pepper ½ teaspoon Aromat (a South African Spice) 1 tablespoon parsley ½ teaspoon dhana powder salt to taste
1 onion chopped 1 red pepper chopped 1 punnet mushroom sliced ½ cup sweet corn (optional )
¼ cup fresh cream fresh chopped parsly ( I used dhania (coriander) )
serve with pasta , rice or jacket potato
In a pan add butter , ginger garlic and ground green chili saute add the pieces chicken and spices and steam until chicken has cooked completely , remove chicken from pan set aside . Add 1 tablespoon butter sprinkle of white pepper add the veggies as well as salt and sprinkle of parsley and stir fry for 5 minutes . Add the cooked chicken back to the pot , Add ½ cup water and steam on low until water almost burns out . In the meantime start with the white sauce :Add the butter to a pot allow it to melt , Add flour and on medium heat stirring until the flour has melted into the butter , now start adding milk little first and whisk at the same time to avoid lumps ,add remaining milk salt and keep whisking until slightly thicken . Remove from heat ( add more milk if its too thick ). Now that the chicken and veggies are ready pour the white sauce and stir simmer for 5 minutes . Add fresh cream and simmer . Garnish wit parsley and serve immediately .