January 24, 2015
2 hrs 30 mins
2 hrs 35 mins
500 grams chicken breast cubed
115g of butter
1/2 cup cream
3 tablespoons garlic crushed
1 cup chicken stock
1 tablespoon chili flakes (can use fresh chili)
3 tablespoons plain flour
Salt & Pepper to taste
Chopped parsley to stir through at end (optional)
1Heat butter, garlic and chili on high until butter is melted.
2Whisk in flour.
3Slowly add stock and cream and whisk to combine
4Cover and cook on high for 30 minutes or until slightly thickened, whisking every 10 mins
5S&P to taste
6Add cubed chicken breast and stir.
7Cover and cook on high for 2 hours or until chicken is cooked, stir every 1/2 hour so that the chicken juices mix in with your sauce and thickens.
8Add some chopped parsley and mix through.
9Serve with rice of your choice.
13Inspired by Simon Christie's Creamy Garlic Prawns
Submitted by Karen Stuckings
August 13, 2016
So easy to do and an amazing creamy, chilli and garlic sauce. It has already been requested again and they are still eating 🙂
PS we did a gluten and lactose free version.
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