“I made this for my husband, it's now one of his favourite things in the world! It *just* serves the three of us, I say *just* because the little 'un (two and a half year old) is eating like a hoover at the moment.”

Ingredients Nutrition


  1. Firstly make up the veg stock and add the milk to the jug, leave it to stand and cool.
  2. Fry the chicken in the oil until sealed, add garlic and leek and gently fry until leek starts to soften.
  3. Place the milk/stock mix in a large pan, add the butter and flour and heat, stirring continuously, until boiling. Once boiling turn down the heat and simmer for 1 minute.
  4. Add chicken, leek and garlic to sauce, stir and add the mixed herbs.
  5. Now add the cheese (I use about 10 cubes but you can do it to taste).
  6. Then once the cheese is incorporated add the chili sauce (again to taste, cumin works really well but I wouldn't add more than about a teaspoon and a half).
  7. Lastly add black pepper.
  8. Simmer while you cook some rice to go with it. It should be ready when the rice is done, but check the chicken in case it needs a little longer :o).

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