Whenever my mother parks outside a Spar and asks me to get dinner, it's actually our code for Chicken ala King.
It isn't often you cook a dish from the early 1900s exactly as the original recipe so a bit of a twist to it was inevitable. On a particular grocery trip, I realized that because I do not make the sauce from scratch, I might as well try a new kind of rice. And that is the story of how I met and fell in love with Basmati rice. It's texture and terrific taste save it from the bad reputation of being on the pricier side of the rice shelve.
At the Masilela's, dinner is always a winner when Chicken ala King is on the plate!
Ingredients
400g Chicken strips
250g Button mushrooms, sliced
2 tablespoons olive oil
2-3 cups Basmati rice
415g Royco Chicken ala King sauce
2 teaspoons Salt
Parsley , optional
Instructions
First fry the mushrooms, until slightly crispy then put them to the side.
In the pan, heat the olive oil and fry the chicken strips until the strips are cooked through.
Mix in the chicken ala king sauce and the fried mushrooms.
Cook the Basmati rice according to the packet instructions. If there are none, boil the rice for 15-20 minutes on high heat. Remember Basmati cooks relatively faster than normal long grain parboiled rice.
Once the rice is soft, drain the water and add salt.
Dish up the rice then chicken and garnish with a bit of parsley. Enjoy dinner :)
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