200 gm diced bacon
6 chicken pieces
2 Tbsp oil
300 gm sweet corn kernels
2 tsp garlic paste
1 Tbsp vinegar
150 ml yoghurt
75 ml thick cream
Salt and pepper
Grated nutmeg
1 tsp prepared mustard
1/2 kg spinach leaves
2 peeled and sliced tomatoes
200 gm sliced and sauteed mushrooms |
|
Saute bacon and chicken in oil until golden.
Add corn, garlic and vinegar.
Cover and cook for 15 minutes on a low heat.
Transfer chicken to an ovenproof dish.
Stir yoghurt and cream into chicken gravy.
Season and add nutmeg. Pour over chicken.
Cover with spinach and tomatoes.
Bake at 180 degree centigrade for 15 minutes.
Serve garnished with mushrooms. |
Print
