Chicken a la king
It is uncertain as to where chicken ala king has originated from, I’m also unsure as to where my mother finds all these recipes from! at her age, my mother is quite clued up about the latest food trends. I blame social media, my mum often forwards us recipes that she finds on Instagram or Facebook, and most of them are actually quite amazing! It just goes to show that if you have a passion for food, it doesn’t matter how old you are, you will always have a flair for cooking.
Back to the chicken ala king, it is a cream based dish that usually has mushrooms or other vegetables in the sauce, served with rice or pasta. This dish is obviously not the best for those trying to watch their weight, considering that it’s composed mainly of thick cream, but it’s truly indulgent.
I’ve been particularly fond of comfort eating as of late, and I can promise you this is comfort food.
- 1 onion , sliced
- 1 punnet white mushrooms, sliced
- ½ kg chicken fillet, cubed
- 1 ½ litre cooking cream
- 1 tbsp. crushed green chilli
- 1 ½ tsp pepper
- In a big saucepan, heat 3 tablespoons if oil on a medium heat
- Thereafter add the onions which have been thinly sliced
- Sauté for about 2 minutes
- Add the chicken as well as 1 tsp of salt, the pepper and the green chillies. Allow the chicken to cook until the water has burnt out
- Add the mushrooms, sauté them until the water has reduced.
- Lastly Add the cream to your chicken and mushrooms
- Cook the mixture until it has thickened slightly.
- Season with an additional tsp of salt if necessary
- Boil some rice and add in peas if you like.
It’s quite a simple dish, you can substitute the cream for a white sauce by using
- 2 cups milk
- 1 tsp butter
- 1 tbsp. cake flour
Bring all the ingredients to a boil in a saucepan then add to your mushrooms and chicken.
You can add other veggies such as carrots and green peppers if you like. I love to serve this with just a handful of crushed, fried samoosa pastry over the top. This brings back so many fond memories.