Churkey à la King

    1 hour 20 min

    Chicken à la King is a retro dish of diced chicken in a cream sauce. Since my recipe contains both chicken and turkey, I've called it "churkey". I add peppers, onions, garlic and fennel seeds and use two tins of chicken in white sauce.

    1 person made this

    Serves: 8 

    • olive oil for frying
    • 1 dessertspoon fennel seed
    • 300g onions, chopped
    • 2 peppers, 1 red and 1 green, seeded and chopped
    • garlic puree or fresh garlic, minced, to taste
    • 400g cooked turkey meat, chopped
    • 450g chestnut mushrooms, chopped
    • 2 (400g) tins chicken in white sauce
    • salt and black pepper to taste
    • fresh chopped parsley, to taste (optional)

    Prep:10min  ›  Cook:1hr10min  ›  Ready in:1hr20min 

    1. In a large heavy-bottomed saucepan put enough oil to just cover the base. When oil is hot, put in fennel seed and fry till it begins to pop.
    2. Add onion, peppers and garlic, stir to mix with oil and turn the heat down. Cover and leave to sweat until the onion begins to soften, about 2 minutes.
    3. Add cooked turkey and mushrooms, keep stirring for 1 minute.
    4. Add tins of chicken with sauce. Season to taste and mix well. Add the parsley and mix again.
    5. Simmer, covered, on the lowest heat for about 1 hour. Check seasoning and add more if desired. Serve right way or the next day, when it tastes even better.

    Tips and other ideas

    For the turkey I stew a cheap turkey thigh joint which gives me ample lean meat (the stock comes in handy for soup) but any cooked turkey or chicken meat will do. You can also cook up some chicken thighs, skin and de-bone and chop them.
    This dish can be served with buttery mash or salad, hot vegetables or toast or pasta but I find it works best with steamed basmati rice.
    This dish freezes beautifully.

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