Recipe(tried): One dish meal

Gail - this recipe serves 10 but can easily be doubled or tripled and it's very very tasty. It can also be made ahead easily. I was born and raised in South Africa, and this recipe comes from a cookbook my Mom had, called the International Goodwill Cookbook.

Tracey

Mexican Chicken

1 4 pound chicken
3 cups boiling water
1 1/2 tsps salt
1/4 tsp pepper
1 clove garlic
1 tsp salt extra
2 tbsp oil
1 onion
1 cup diced celery
1 large green pepper
3 1/2 cups or 1 lb tin diced tomatoes
1/2 tsp curry powder
8oz any shape noodles
1 cup cooked mushrooms
1/2 cup chopped blanched almonds
2 cups frozen corn
1 cup black olives pitted and sliced

Place chicken in boiling water. Add salt and pepper and cook slowly till tender. Skin and joint and dice it. Crush garlic with 1 tsp salt and place in hot oil in saucepan. Add chopped onion, chopped celery and chopped green pepper. Cook slowly till tender stirring to avoid burning. Add tomatoes and curry and simmer till thick like puree.

Add noodles to remaining boiling chicken stock and cook till soft. Drain and add to tomato puree together with all remaining ingredients. Adjust seasoning. Place in ovenproof casserole and bake with cover on at 300 - 325 for 45 mins to 1 hour. Do not allow to dry. If dries, add mushroom juice or chicken stock

Serves 10