Creamy Cumin Chicken

    Creamy Cumin Chicken

    Be the 1st to save!

    25 people made this

    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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate