Chicken and Corn Bake

 Chicken Baked with Corn

Growing up in Karachi, this dish was a favourite with the Parsi community. It was often served at dinner parties as cheese and corn were both luxury items. While spicy food was always part of any meal, it was not common for people to serve western cuisine. This recipe is a take on that era. 

Serves 6 to 8 

1 whole roasted flavourful chicken, shredded of the bone and cut into small pieces.  

100 g/ 3 oz salted butter
100 g/ 3 oz flour
1 /2 tsp salt or to taste
2 tbsp mustard
1 1/2 cups chicken broth
1 1/2 cups milk
1 cup grated cheddar cheese (gruyere or strong cheddar preferred)

A cupful of corn kernels 

Optionally add

12  chopped pickled peppadew peppers

A dash of tabasco 

Black pepper, freshly cracked

 

In a large stock pot melt butter, add the flour, salt and (mustard if its powder) to make a roux. Let it bubble and cook for 3 minutes, stir it so it does not stick. Add chicken stock and mix well until it is all smooth.

 Add in the milk and bring it to a boil for a minute or two. Now add all the flavours of your choice. 

The cheese should melt through. Add the corn, bring this to a boil if the corn was uncooked. 

Add the chicken, mix well. Adjust salt and cheese. 

Pour into a flat baking dish about 13 x 9 inches. Sprinkle with grated cheese mixed with bread crumbs.

Bake in a preheated oven of  165 C| 300F for 25 minutes until the top is golden brown.

You may need less time to bake if everything you pour into the dish is already hot off the stove!

Chicken breast when shredded can be very stringy. Its best to remove the whole piece off the bone and chop against the grain.

Tips

For a Vegetarian option

For a dish of about an 8 inch deep round dish you would use

100 g/ 3 oz butter 

100 g/3 oz flour

2 cups whole milk

180 g/ 6 oz sharp cheddar cheese

1 tsp mustard 

Black pepper, freshly cracked

340 g/ 10 oz cooked corn kernels

Add salt to taste

3 eggs, very well beaten

Melt the butter and add the flour, mix until it bubbles and boils. Pour in the milk little at a time keeping it smooth with the help of a whisk. Once the mixture has boiled for a minute or two turn the stove off. Add in the cheese and ensure it has melted before adding the mustard, pepper and finally the corn.

The mixture should be thick but not stiff and easy to turn, (Add a little milk if you need to.)

Add the eggs a little at a time, folding it all in until well mixed.

Pour it into your bowl. 

Bake to set in an oven 165C| 300F for 30 minutes.

Turn it off when there is a jiggle in the middle.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.