1 butternut cut in cubes
1 chicken fillet
1 deseeded green chilli (remove the seeds and chopped the green part)
1 tablespoon butter
1 red onion chopped
3 cloves garlic chopped
2 cups milk
1 cup fresh cream
salt to taste
Robertson black grounded peppers
Cook butternut in salted water until soft.
Braise onion in butter.
Add chopped deseeded chilli, chopped garlic and chicken fillets cut in small pieces.
Add milk and fresh cream.
Simmer until it boil.
Remove from stove top and blend with stick blender to a smooth consistency .
Prepared, tried and tested by: Feriel Sonday
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