THIS recipe is my take on a family favourite. This is a tweaked version of a recipe my aunt used to make for us on a chilly winter’s day and man was it a hit. I hope you and your loved ones enjoy it as much as our family do!

Ingredients 

200 g chicken breasts cubed

1 medium grated onion

50 g butter or ghee

1 packet thick vegetable/mushroom soup

250 ml (1 cup) fresh cream or evaporated milk

30 ml (2 tablespoons) flour

500 ml (½ litre) milk

2 tin (450 g) cream-style corn

2 cups water

Method

1. Sprinkle meat with garlic flakes, lemon pepper, salt and ½ teaspoon of green chillies or chilli flakes.

2. Braise the spiced chicken and onions in butter until the meat changes colour.

3. Add the packet of soup, water, milk, and corn, and bring it to a boil. Simmer till the meat is cooked.

4. Combine the flour with a little water to form a paste, add this to soup and simmer until slightly thickened

5. Before serving add the cream or evaporated milk. Then keep warm, do not allow it to boil. Garnish the soup with chopped parsley, spring onion or coriander.

Enjoy!