- 500 g chicken breast
- 2 medium carrots,chopped
- 1 small onion, sliced
- 2 tsp garlic, chopped finely
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp curry powder
- 350 ml fresh cream
- 50 ml fresh milk
- 1 tbsp cream of mushroom powder/ plain flour
- 3 tbsp cooking oil
The simplicity there is in preparing this creamy chicken dish makes it all the more inviting. This is over and above the idea that chicken is big just about everywhere. We humans eat chicken a lot.
As such this calls for an effective quiver full of them chicken recipes. This one here should add to your existing collection of go to poultry recipes.
This dish is a product of my approach when dealing with chicken. When I buy chicken portions I aim to have the portions fit three different meals. So I typically roast, stew and find something flavourful to do with the breast.
So this recipe was made with the chicken breast. Chicken breast fits in many places including scrumptious chicken casserole dishes.
As the ingredients here probably give away, the idea behind this recipe was to bring onboard a mixture of agreeing flavours. The black pepper and curry powder combined with the mushroom flavour supplied by the cream of mushroom powder delivered a lovely outcome.
The fact that this is a 15-20 minute dish makes it suitable for that midweek early evening after work quick dish solution.
What to serve this creamy chicken with is almost a blank cheque. You could serve this with your preferred starch and some vegetables. On the starch part think roast potatoes, mashed potato, rice or even pasta. Remember that each of these starches can have their own variations!
Now to making the creamy chicken…
Do This
- Get your ingredients together. Heat oil in pan. Add the chicken and garlic. Season with 1/2 tsp salt. Fry for about 10 min or just until the chicken is tender and cooked. Remove from pan, straining any excess oil and set aside.
- In the same pan, add your carrots. Fry for 2 minutes. Add the onion, black pepper and curry powder and again fry for another 2 minutes.
- Return the chicken to the pan, and fry for 3 min. In a separate bowl, mix together your cream of mushroom soup powder or flour with the fresh cream and milk.
- Pour this mixture into the pan and let in simmer for 5 min. If it seems too thick for your liking, you may add more cream or milk. Taste for seasoning and adjust accordingly. Enjoy!
