300g pasta (screws or noodle)

30 ml oil

500g chicken breast fillets, cut into thin strips

1 onion, thinly sliced

10 ml crushed garlic

20 ml chicken spice

10 ml barbecue spice

3 ml salt

2 green chillis, finely sliced

½ bunch dhania (coriander) leaves

10 ml cornflour

30 ml water

Topping:

125 ml dried bread crumbs

100 g grated cheese

10 ml dried mixed herbs.

Method:

Cook the pasta in salted, boiling water for about 12 minutes until tender. Drain and set aside. Heat oil in large saucepan and braise onion until golden. Wash and drain chicken. Add to onion and cook, covered for 10 minutes. Add garlic chicken spice, barbecue spice, salt and chillis and cook covered for 10 minutes. Mix cornflour and water into a paste and add to chicken, cook until well blended, about 5 minutes. Add coriander leaves and stir. Grease a deep ovenproof dish and layer the bottom with half of the pasta, add the chicken and top with rest of pasta. Sprinkle dried breadcrumbs, grated cheese and mixed herbs on top. Bake in preheated 180c oven for 20 minutes. Serve with a green salad and garlic bread.