Submitted by Karen Stuckings
Creamy Chili & Garlic Chicken
Serving: 4
Ingredients
- 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)
Instructions
- Heat butter, garlic and chili on high until butter is melted.
- Whisk in flour.
- Slowly add stock and cream and whisk to combine
- Cover and cook on high for 30 minutes or until slightly thickened, whisking every 10 mins
- S&P to taste
- Add cubed chicken breast and stir.
- Cover 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.
- Add some chopped parsley and mix through.
- Serve with rice of your choice.
- Inspired by Simon Christie's Creamy Garlic Prawns
Tried this recipe?Scroll Down To Share What You Think
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.
Cut garlic amount in half. Went down a treat
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 🥰🥰