Creamy Cumin Chicken

Creamy Cumin Chicken

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A rich creamy chicken dish with a Middle Eastern flair and an enticing aroma! Serve over white rice or couscous. The spices can be adjusted; I use more cumin than I specified in the recipe.


Serves: 2 

  • 2 tablespoons vegetable oil
  • 2 skinless, boneless chicken breast halves - cut into cubes
  • 1/2 cup sour cream
  • 1/2 cup (125ml) thickened cream
  • 3 teaspoons ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground white pepper
  • 440g tinned diced tomatoes

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. In a large frypan over medium heat warm oil and cook chicken for 5 to 10 minutes or until no longer pink.
  2. Turn heat to low. Add sour cream, cream, cumin, nutmeg, allspice and ground white pepper to frypan; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil.
  3. Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.

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