Creamy Chili & Garlic Chicken


January 24, 2015

Creamy Chili & Garlic Chicken 5 0 5 3
  • Prep: 5 mins
  • Cook: 2 hrs 30 mins
  • 5 mins

    2 hrs 30 mins

    2 hrs 35 mins

  • Yields: 4


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


3 Reviews

Cass Baragry

March 6, 2021

I made this tonight & it was very nice, I put shallots on top instead of putting chopped parsley but I think I might try the parsley next time & not the shallots 🥰🥰

Deirdre Wells

January 3, 2021

Cut garlic amount in half. Went down a treat

Felicity Barnett

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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