Fiery Cream Chicken with Fries on the Side
Description:
A bold, flavorful dish that combines tender chicken in a creamy, spicy sauce with golden, crispy fries. The creamy sauce balances the heat of the spices, making it a perfect comfort meal with a kick. Served with crispy fries, it’s ideal for a cozy weeknight dinner or an indulgent weekend treat.
Servings: 2–3
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Chicken:
2 large chicken breasts (or 3 small), thinly sliced or pounded
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tsp ginger paste (optional)
1 tsp smoked paprika
1 tsp chili powder (adjust to taste)
½ tsp cayenne pepper (optional for extra heat)
Salt and black pepper, to taste
1 cup heavy cream
½ cup chicken stock or water
1 tbsp tomato paste
1 tsp lemon juice
Fresh parsley or coriander, for garnish
For the Fries:
3 medium potatoes, cut into fries
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and pepper, to taste
Instructions:
Step 1: Prepare the Fries
Preheat oven to 220°C (430°F).
Toss potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread evenly on a baking sheet lined with parchment paper.
Bake for 25–30 minutes, turning halfway, until golden and crisp.
Step 2: Cook the Chicken
Season the chicken with salt, pepper, and a pinch of smoked paprika.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear the chicken for 3–4 minutes per side until golden but not fully cooked. Remove and set aside.
In the same skillet, sauté onion until soft and translucent. Add garlic and ginger, cooking for another minute.
Stir in smoked paprika, chili powder, and cayenne pepper. Cook 30 seconds until fragrant.
Add tomato paste, then pour in chicken stock and stir to combine.
Reduce heat and stir in heavy cream. Simmer for 5 minutes until slightly thickened.
Return chicken to the skillet. Simmer for 5–7 minutes until chicken is fully cooked and coated in creamy sauce.
Add lemon juice and adjust seasoning with salt and pepper.
Step 3: Serve
Plate the creamy chicken and pour sauce over it.
Srve hot with golden fries on the side.
Garnish with fresh parsley or coriander.
Tips:
For extra heat, add a few chopped fresh chili peppers or a splash of hot sauce.
You can also pan-fry the fries for a crispier texture if preferred.
Chicken thighs work beautifully in this recipe for juicier meat.
Common Questions & Answers:
Q1: Can I make this dish ahead of time?
A: Yes! Prepare the sauce and chicken separately and store in the fridge for up to 2 days. Reheat gently before serving with freshly baked fries.
Q2: Can I use low-fat cream?
A: You can use a lighter cream or half-and-half, but the sauce will be less rich and slightly thinner.
Q3: Can this be made gluten-free?
A: Absolutely! Ensure your chicken stock or any additional seasonings are gluten-free.
Q4: Can I bake the chicken instead of pan-frying?
A: Yes, bake at 200°C (400°F) for 15–20 minutes until fully cooked, then toss in the cream sauce.