3 chicken breasts cut into cubes or thin strips
1 punnet of mushrooms
½ an onion, finely chopped
½ tsp salt
Tbsp mustard powder
1 tsp paprika
1 tbsp freshly ground black pepper
1 garlic clove finely chopped
2 cups of grated cheese
2 tbsp butter
1 tbsp cooking oil
1 pack of elbow macaroni (cook as instructed on packet, drain and keep one side)
First fry the sliced mushrooms in a shallow pan on high heat using a little butter and oil until brown. Put one side.
In a shallow large pan, heat your oil and butter together, add your onions and stir fry for a few minutes on medium to high heat.
Now add the chicken, salt, garlic and spices.
Stir fry all ingredients for 5-6 minutes only.
In a big deep square baking dish add chicken, pasta, fried mushrooms, the one cup of grated cheese and mix. At this stage you may add green and red pepper and cherry tomatoes – now add your white sauce (see recipe), drizzle with cheese and black pepper and bake in a preheated oven at 190°C for 30-35 minutes.
Serve with a delicious crispy green salad.
Cape Malay Cooking with Fatima Sydow