INGREDIENTS
2 tbsp oil
Chicken fillets cubed
1 tray mushrooms
1 small onion, chopped
1 garlic clove, finely chopped or u can use ginger and garlic paste
50g butter
2 tbsp plain flour
400 ml milk
200ml chicken stock
1 tablespoon freshly ground black pepper
pinch of salt
mixed herbs
puff pastry
1 egg for brushing
Chicken ala king cook in sauce
2 tsp Aminas tandoori marinade
METHOD
• Boil chicken in water with ginger & garlic and tandoori marinade until chicken turns white.
• Drain water from chicken and set water aside (this water can be used as chicken stock if you don’t have the cubes)
• Heat the oil in a frying pan, add the chicken and add the mushrooms and continue to fry until the chicken is golden-brown.( don’t let it burn)
• Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
• Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste
• Mix the milk and 200 ml of chicken stock together in a jug, then add chicken ala king powder from sachet, black pepper and salt to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
• Stir in mixed herbs and pour the sauce over the chicken and mushroom mixture.
• Roll out the pastry on a lightly floured surface until it is not to thick .cut circles of pastry to the size of your pie trays , place cut pastry in pie tray and press down the edges .Add chicken and mushroom filling and cut out another circle of pastry for covering the pie. Brush the top of the pie with beaten egg and sprinkle sesame seeds.
• Repeat steps for all pie trays
• bake in the oven for 20-25 minutes or until golden-brown
