Ingredients

  • 450 g sliced chicken fillets
  • Pinch of white pepper
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) curry powder
  • 1 Tbsp (15 ml) oil
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • 8-10 potatoes
  • 2 onions
  • Salt and pepper
  • ⅓ cup (80 ml) chopped parsley
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream
  • 2 tbsp (30 ml) chopped parsley

Method

  • Season 450 g sliced chicken fillets with pinch of white pepper, 1 tsp (5 ml) salt and 1 tsp (5 ml) curry powder.
  • Fry seasoned chicken strips in 1 Tbsp (15 ml) oil.
  • Stir in 1 can (290 g) NESTLÉ Dessert & Cooking Cream and remove from heat.
  • Preheat oven to 200˚C.
  • Peel and slice 8 - 10 potatoes and 2 onions. Layer half the mixture in a greased baking pan.
  • Season with salt and pepper.
  • Spread the creamy chicken slices and ⅓ cup (80 ml) copped parsley over the potato mixture.
  • Add the remaining potatoes and season with salt and pepper again.
  • Pour over 1 can (290 g) NESTLÉ Dessert & Cooking Cream and top with 2 tbsp (30 ml) chopped parsley.
  • Bake for about 1 hour, till golden and soft.

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