Ingredients
Rashida Manuel
- 1Kg chicken Fillet Breast
- 2 Tablespoons Oil/Sunflower
- 1 Teaspoon salt/or to taste
- 1 Tablespoon Eleven in One Masala/Spice Mecca
- 1 Teaspoon Cumin/Jeera
- 1 Tablespoon Leafmasala
- 1/2 Teaspoon Chillie Powder
- 1/2 Teaspoon Crushed Chillies
- 8 to 10 Fresh Curry Leaves
- 1 Heaped Tablespoon of crushed Garlic
- 1 Tin of Tomato Puree
- 1 Small Tin of Tomato Paste
- 1 Tin of Coconut Cream
- 2 to 3 Tablespoons of Sugar
- 1Kg Tastic Basmati Rice
- 1x250g Choice Butter
- 1Kg Cake Flour
- 1 Cup of Sunflower oil
- 1x500g packet of Tagliatelle Pasta
Method
Prepare rooties 10min
- Cut chicken in strips
- Warm oil in pot
- Add chicken strips and lightly brown
- Add all spices and as well as garlic
- Add little water and simmer for 5 minutes to let spices cook through
- Add tomato puree and paste and stir
- Cook for further 10 min
- Finally add coconut cream and sugar
- Simmer for further 10min until ready to serve.
- Serve with rice/rooties/pasta
While food is cooking make accompanying side dishes.
- Cook rice for 15min
- Cook Pasta for 15min
- Fry rooties 10min