Chicken & Sweetcorn bake

This recipe is a cross between East and West brought to our palate by one of my mum’s friends in the UK.  Every 27th night of Ramadan, aunty would send her son to deliver this really huge baked chicken and sweetcorn tray.  My children would demolish half of it at iftaar (opening of fast) time and save the rest for sehri (beginning of fast) time. This tradition was carried on for at least 20 years! now aunty has retired from the kitchen and every time I ask her for the recipe, she said she doesn’t know any measurements, just adds this and that.  The other day I called her daughter in law and coerced aunty’s passed down recipe from her.  She said you can try to make it, but it won’t turn out as good as the original.  I made it to accompany a roast and my son who is the Connoisseur of taste said, “maa its 80% like aunty’s”, that’s not bad for a first attempt me thinks!



  • 1lb boneless chicken cut into 2inch cubes
  • 1lb sweetcorn kernels (frozen or tinned)
  • 1½ tsp salt (reduce to taste)
  • 4tbs oil – Olive/corn/sunflower
  • 2oz finely chopped onion
  • 3 green chillies crushed
  • ½ tsp crushed black pepper
  • 1pint white sauce
  • 8oz grated cheddar or other cheese of choice


  1. Switch on oven to medium heat GM5/375degs.
  2. Prepare the béchamel sauce (add 4 tbs oil or butter into a pan, heat and add 2 tbs plain flour, stir on low heat for 3 mins, switch off and cool.  Add 1 pt of milk, mix well and bring to the boil to thicken)
  3. Put the chicken in a pan, add half cup of water, steam covered for 6-7 mins on low to medium heat and until chicken pieces are almost cooked.  Some liquid will remain.
  4. Remove pieces into a dish, using a knife or your hands flake the chicken into tiny pieces and keep aside. 
  5. Add the sweetcorn to the remaining liquids in the pan and cook until liquids dry.
  6. Remove into a dish.
  7. Add the oil to the same pan, add the onions and sauté DO NOT BROWN, add the chicken, sweetcorn, black pepper and green chillies mix well with a wooden spoon.
  8. When all liquids in the mixture have dried up, remove into an oven proof dish, gently spread the béchamel sauce on top followed by the grated cheese.
  9. Bake in a medium oven for 30 – 40 minutes or until cheese changes colour to light brown.
  10. (Optional) Place under a hot grill for a few minutes to brown further if required and serve piping hot, perfect as a side dish to roasts, or as a starter.


Quick Links

About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

share this recipe:

Still hungry? Here’s more