Chicken a la King

This is very old recipe of mine – I learnt how to make it in high school. It was taught to me by my home economics teacher – you generally get taught flop proof recipes, so I can assure you, its not difficult and chances are, it wont flop.

I stopped making Chicken a la King for a while because I couldn’t get halaal chicken stock – but I previously made it with vegetable stock but the taste was so different. By chance yesterday, I asked Woolworths if they keep chicken stock and I was thrilled to see it was halaal. Why didnt I ask them sooner?!

I prepared it in my wok, instead of a frying pan. I decided to take pics of each step, so you can see how it should look as you’re going along.

What you need:

  • 250g chicken (cooked, coarsely chopped – I prepared 3 fillets with chilli powder & dhania / jeera powder)
  • 60g mushrooms
  • ½ green pepper (thinly sliced)
  • 30ml margarine
  • ½T flour
  • 1 egg yolk
  • 140ml chicken stock
  • 75ml milk
  • 75ml single cream
  • salt
  • pepper

What you do:

  1. Melt margarine, sauté pepper for about 5 minutes
  2. Add mushrooms, sauté until tender
  3. Remove pan from stove, blend in flour, gradually add stock and then milk
  4. Return pan to stove, bring mixture to a boil, continuos stirring – until thickens
  5. Add salt, pepper and chicken – heat for about 5 minutes
  6. Beat cream and egg yolk lightly in a bowl, stir some hot sauce into it (optional), then add the mixture to the pan and heat – don’t boil.
  7. Serve immediately with boiled rice. I added the rice to the work and mixed it all together.

My only regret was not making more.

Impropmtu dessert

Ok, maybe I’m liking this impromptu thing alot. I made this dessert by just throwing what I had together. Luckily I did not eat the flake I had bought from the day before. I just used crushed boudoir, custard and fresh cream.

Dessert

Dessert

As seen above, layer custard with boudoir and squirt fresh cream over last layer. Sprinkle with flake.

If you prefer the biscuit to soften first – leave it for about 10 – 15 minutes before adding the fresh cream and flake.

Butter Chicken 2.0

I previously made butter chicken but when I made it over the weekend, I decided to try it without the tomatoes. I also added about a mug of boiling water to the tomato paste seperately before adding in the chicken. For those who missed this post, here is the new and improved recipe.

Butter Chicken

Butter Chicken

What you need:

  • 4 cubed chicken fillets
  • 1 tin tomato paste
  • 250ml fresh cream
  • ground cashew nuts
  • 1 chopped onion
  • butter
  • spices and salt to taste

Add a chunk of butter – about 100g into a pot and when it melts add your onion. Add spices. I used chilli powder, dhania/jeera powder and gharam masala. Add salt to taste. Add chicken and add garlic(ready for cooking). Let the chicken cook till done. Now – empty your tin (small) of tomato puree into a big mug and gradually add boiling water while stirring. I used a large mug – just above average size. Add it into your pot. Let it cook until it blends in – shouldn’t take more than 5 mins. Add ground cashew nuts (about quarter to half cup – depending how thick you want it). Mix nicely. Lastly add fresh cream. You dont have to use all 250ml  add slowly until you get desired colour. Let it cook for a further 5-7 mins.

Serve with roti / naan / bread rolls.