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Buttered Chicken and basmati rice with sauteed peppers

Serves 4


Buttered Chicken and basmati rice with sauteed peppers


  • 1kg Basmati Rice
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 5 chicken fillets
  • 1kg canola oil
  • 500g crushed garlic tub
  • 500g plain yoghurt
  • 250g paprika
  • 1 tin can tomatoes
  • ½ cup fresh cream
  • 1 batch of fresh coriander
  • 250g garum masala
  • 100g Bay leaves
  • 1kg onion


  1. Bring water with salt to boil and add rice, let the boil until cooked well and drain off water, rinse of starch and simmer on lower heat.
  2. Dice all three different peppers cut into mini cubes, from each pepper cut them in half each.
  3. In a pan, heat canola oil, vegetable spice, crushed garlic, and stir
  4. Add all your diced peppers to your garlic and vegetable spice, sauté for two minutes and remove from heat and add to your well-cooked basmati rice.
  5. In a bowl, add plain yoghurt, cubed chicken breast, vegetable spice, paprika, crushed garlic and mix well, cover meat with foil and place in the fridge for an hour.
  6. After an hour, remove meat from the fridge, fry chicken breast using canola oil until golden, place them in a container and seal.
  7. Same pot, heat oil, add bay leaves, garum masala, finely chopped onions and sauté until golden brown, add vegetable spice and stir.
  8. Add canned tomatoes, let it cooked through or until it thickens, add half cup of fresh cream and simmer your sauce, add chicken breast and lower heat to bring all flavours together.


Ujeqe will be an additional starch to the main dish, I will offer to guests should they wish to try it.

  1. In a bowl, 3 cups flour, 1 pkt dried yeast, 4 tablespoon sugar and mix, pinch of salt
  2. Heat canola oil in a pan, sauté mushrooms, add salt and pepper
  3. Cool off mushrooms when they cooked, add to flour mix, add water bit by bit and kneed the dough until everything is mixed well.
  4. Cover the dough for an hour and let it rise.
  5. Spray the yoghurt containers.
  6. Add your dough to yoghurt containers.
  7. In a big pot, bring water to boil and add yoghurt containers with dough.
  8. Cook steamed bread for 40 minutes.

Roast veggies: Already chopped veggies store bought

  1. Add mix vegetables to baking tray.
  2. Add oil and vegetable spice.
  3. Bake at 180 degrees Celsius for 35 minutes.
Buttered Chicken and basmati rice with sauteed peppers