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1 small onion finely chopped.
1 Tblspn whole corriander seeds.
8 curry leaves.
1 Tblspn Butter.
5 chicken breasted washed & cubed.
Salt & pepper to taste.
1 tspn garlic flakes.
1 cup macaroni. Cook till half done.
3 whole green chillies. (Optional to slit in half).
2 mielies washed and cut off kernal.
1 L milk.
1 can cream style sweet corn.
250 ml full cream.
1/4 cup chopped dhania.
Braise onion in butter with corriander seeds and curry leaves.
Add chopped chicken with garlic flakes , salt and pepper, kernals. Cook for 5 mins.
Add the 1 L milk, half cooked macaroni & whole chillies.
Cook till the macaroni is soft. Add the sweet corn, cream and allow to thicken.
You can add more liquid
(OPTIONAL: some vegtable stock or hot water to thin it out).
Lastly add the dhania. Serve with toasted cheese wedges or samoosa’s. And enjoy.
OPTIONAL: Finely slice another onion and fry till golden brown. Allow to cool. Before serving the soup to your guests Sprinkle from the crushed crispy golden brown onions over. Used what I had in the house
Prepared, tried and tested by: Nazley Ally