Maize Chicken
Corn feed provides more than enough calories, which causes the inactive chickens to bulk up quickly, but it's too low in fatty acids and certain amino acids, vitamins and minerals for chickens to thrive.
Ingredients
- 1*3 lb chicken ,skinned and cut into pieces
- 1 tin peeled tomatoes,chopped
- 1 carton double cream
- 1 tin 1 tin Mexican corn nibblets
- 1 large 1 large onions,finely chopped
- 2 tablespoon(tbsp) tomato puree
- 1 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) ginger paste
- 1 teaspoon(tsp) garam masala powder
- 1 teaspoon(tsp) chilli sauce
- 1/4 cup oil
- 50 gram(g) butter
- 1/4 Packet cream of chicken soup
Instructions
- Mix together the garlic, ginger, chilli sauce, garam masala, tomato puree, salt, pepper, chillies and half the oil
- Marinate the chicken pieces in this mixture for at least 4 hours
- Heat the remaining oil and butter in a saucepan. Fry the onions until golden brown
- Add the tomatoes and cook for a few minutes
- Add the chicken and cook for 5 minutes
- Mix the soup powder with a little water and add to the chicken
- Stir in the corn niblets and cook for 5 minutes
- Now add the cream and spring onions and continue cooking until the gravy thickens stirring occasionally
- Add the lemon juice and transfer into an oven-proof dish. Sprinkle cheese on top, if preferred (see note 11)
- Cook in an oven for about 10 minutes at 180°C (Gas Mark 4 or 350°F)
- Alternatively, the cheese can be mixed into the chicken, boiled for about 2-4 minutes, and ready to serve