Recipe Credit @mykitchenza
INGREDIENTS
- 500 g chicken fillets cut into strips
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Kashmiri chilli powder
- ¼ teaspoon turmeric powder
- 4 tablespoons mayonnaise
- 1 teaspoon crushed garlic
- 1 teaspoon crushed green chilli
- 1 teaspoon oil
- Salt and black pepper to taste
- 1 teaspoon dried parsley
- 1 teaspoon tomato paste
- 125ml fresh cream
- 1 teaspoon Italian grind spice
- 1/4 bottle Nando’s sauce of choice
METHOD
- In a large bowl add your chicken strips, spices, mayonnaise, and tomato paste. Do not add in the fresh cream. Allow chicken to marinate for an hour.
- On a medium to high heat, add oil to a nonstock pan. When the oil is hot, add in your chicken (keep the left-over marinade bowl aside) and fry on either side for about 3 minutes per side or until cooked through.
- Add in the cream to the same dish your chicken was marinating in and mix remaining sauce with fresh cream. Pour over the chicken and allow to cook for another two minutes. Turn off heat
- Serve the saucy Chicken on the spicy rice and enjoy.
