Creamy Chicken Bake with Kashmiri Krush

6 May 2015


  • 600g chicken breast, diced
  • Broccoli, cut into chunks
  • 3 large carrots, peeled & sliced
  • 1 tablespoon of olive oil
  • 1 1/2 tablespoons flour
  • 1-2 cups breadcrumbs ( I process day old bread in my food processor)
  • 1 cup of milk
  • 30g butter
  • 1 teaspoon Kashmiri Krush ( you can add more if desired)
  • 1/4 cup parmesan, grated
  • oil to drizzle


  1. Steam broccoli & carrots for 5 minutes, set aside
  2. Place 1/2 tbspn flour in a bowl with Kashmiri Krush & mix
  3. Place diced chicken in the bowl & coat with mix
  4. Heat oil in the pan add chicken cook until browned, set aside
  5. Melt butter in the same pan, add the flour & stir till combined
  6. Add milk gradually, once sauce has thickened add chicken & vegetables to the pan (add mushrooms if using them), stir till well combined
  7. Place in a greased baking dish
  8. In a bowl mix breadcrumbs, parmesan & a drizzle of oil then stir
  9. Top the chicken with this mix
  10. Bake in the oven at 180C till golden brown
  11. Serve with salad or baked potato topped with sour cream
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