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COURTESY KHATIJA EBRAHIM
Boil fettuccine and leave aside
½ kg chicken fillet
2 tblsp green masala
1 tsp salt
½ tsp jeeru
Small piece butter
Cook meat with above spices till done. Add 1 tin cream style sweet corn and leave to simmer until excess water evaporates. Remove from heat and add ¾ cup crème fraiche and ½ cup fresh cream mix well. Add to Pyrex dish, top with grated cheese, garnish with thin slices of green pepper and bake till done, serve and enjoy.
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