Chicken and Potato Macaroni
Member recipe by chamwith
- For the Macaroni:
- 2 cups Macaroni
- Red and Green Bell Pepper 1/2 each
- 10 Button Mushrooms sliced
- Tomato chopped
- 1/2 onion chopped
- Crushed Ginger and Garlic
- 4 tbsp Olive oil
- Salt and Pepper to taste
- For Roasted Chicken:
- 1 Chicken brest cut in to 4
- 5 Potatos
- For marinate
- Mild curry powder
- Termeric powder
- Cumin Powder
- 1 Onion chopped
- 4 tbsp Olive oil
- 2-3 Garlic cloves crushed
- Ginger crushed
- Slice the Button Mushrooms and put them in a salted water.
- Prepare the macaroni using the instructions on the packet.
- Heat a pan and add the oil. Then add the sliced onion, ginger and garlic until the onions are golden brown. Add the mushroom and fry. When the mushrooms are slightly browned add the bell pepper, salt pepper and herbs and stir well.
- Mix the cooked macaroni in to the mixture and set aside.
- Cut the Poteto in to wedges, and cut the chicken in to reasonable sized pieces.
- Mix the marinate ingredients together and add the chicken and potetos.
- Boil some water in a small pot and add the potetos and chicken and let it cook fully.(Take the potetos out in few mins and let the checken cook bit more depending on the size of pieces) Don't through the remaining water. This is used as chicken stock!!!
- Add the 2 tbsp oil in to a pan and add the onions, ginger and garlic.
- When the onions are golden brown, add the cooked potetos and chicken. Pour the remaining oil on the chicken and poteto pieces and let them fry.When the chicken and poteto pieces are browned, turn the other side.
- Add the flour to the chicken stock and pour the mixture on the chicken and poteto pieces.
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