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Chicken Nuggets a la King

A simple and convenient dish featuring crispy chicken nuggets topped with a creamy, delicious sauce. Perfect for a fast and satisfying meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

For the sauce:

  • 2 tbsp butter
  • 2 cloves garlic finely chopped
  • ½ cup chopped carrot
  • 1 small can (160 ml) evaporated milk
  • ½ cup (125 ml) Nestle all-purpose cream
  • A pinch of curry powder
  • Half chicken cube
  • Salt & pepper to taste
  • Parsley to garnish

Others:

  • Chicken nuggets
  • Cooking oil

Instructions

For the sauce:

  1. Melt butter in a pot over low heat.
  2. Add garlic and cook until fragrant, being careful not to burn it.
  3. Add the carrot and cook for about 2 minutes.

  4. Pour the evaporated milk and all-purpose cream, then add the chicken cube and curry powder.

  5. Stir until the chicken cube is dissolved and the sauce is warm and thick. If the sauce gets too thick, add water (or more evaporated milk), but make sure to adjust the taste by adding a tiny bit of chicken cube or salt.

  6. When the sauce is warm enough, add the chopped parsley (you can also use dried parsley).

  7. Season with pepper (and salt, if needed).

For the nuggets:

  1. Fry chicken nuggets until golden brown.

To serve:

  1. Arrange rice and chicken nuggets on your plate. Add the sauce on top of the chicken nuggets. I love it with buttered sweet corn kernels on the side.

Recipe Notes

You can skip the all-purpose cream and use 1 big can of evaporated milk, but you’ll need to add 1 tablespoon of flour after cooking the carrot.