on October 22, 2019
Feed the troops with this
fantastic meal. They will love the Bacon, Chicken and Tamarind combo
(serves four to six):
tablespoon cooking oil
chicken breast, diced
rashes of streaky bacon, chopped
tablespoons Jenny’s Tamarind Chutney (any heat)
grams dried macaroni, 1 tablespoon salt
cup all purpose flour
cups whole milk
cups grated cheese
- 1/2 cup panko (or bread) crumbs
cup grated cheese
tablespoon fresh herbs, chopped
- Preheat oven to 180°C.
- Heat oil in a frying pan and add the
chicken, bacon and onion. Fry for 12 minutes, stirring regularly until cooked
through. Stir in 2 tablespoons Jenny’s KitchenTamarind Chutney and cook for a further
- Bring a large pot of water to the boil.
Add salt and macaroni and cook for 10 minutes. Drain then tip the cooked
macaroni into an oven-safe dish.
- While the macaroni is cooking, melt the
butter in a medium saucepan, whisk in flour and cook for 2 minutes. Add 1 cup
of milk and whisk until it forms a smooth paste. Add the rest of the milk in
several batches and whisk until smooth each time. Simmer for 3 minutes. Stir in
2 cups of grated cheese, 2 tablespoons Jenny’s Kitchen Tamarind Chutney and 1
teaspoon salt. Cook for a further 3 minutes. Pour over the macaroni and mix to
distribute sauce evenly.
- Gently fold in the cooked chicken and
bacon. Sprinkle with panko breadcrumbs and extra grated cheese.
- Bake for 15
minutes at 180°C until golden.
- Scatter with fresh herbs before serving.