Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon turmeric
- 1 cup heavy cream or coconut cream
- 1/2 cup tomato sauce or crushed tomatoes
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Season the chicken pieces with salt, pepper, paprika, cumin, chili powder, and turmeric. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining butter and sauté the diced onion until translucent, about 3 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the tomato sauce and stir well. Reduce heat to low, then add the heavy cream, stirring continuously. Let the sauce simmer gently for 5 minutes, allowing flavors to meld. Adjust seasoning with salt and pepper as needed.
- Return the cooked chicken to the skillet. Stir to coat all pieces with the creamy sauce. Cook for an additional 3-4 minutes until the chicken is heated through and the sauce has thickened.
- Sprinkle with freshly chopped parsley or cilantro. Serve hot over steamed rice, creamy mashed potatoes, or your favorite side. Garnish with your choice of bread or vegetables.
Notes
- Use fresh spices for a more vibrant flavor.
- Adjust the spice level by adding more or less chili powder.
- Add smoked paprika for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 125mg