Creamy Chicken Delight
What Started it all:
chicken, milk
This dish transforms simple chicken into a rich, creamy masterpiece. So, grab your apron and let’s get cooking!
Ingredients
- 1 chicken breast (about 150g)
- 100ml milk
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Fresh coriander, for garnish (optional)
Instructions
- Prep the Chicken: Season the chicken breast with salt, pepper, cumin, and turmeric. Make sure it’s well-coated. Don’t be a lazy cook; get those spices into every nook and cranny!
- Heat the Pan: In a frying pan, heat the olive oil over medium-high heat. You want it hot enough to sizzle when the chicken hits the pan. If it’s not sizzling, you’re doing it wrong!
- Cook the Chicken: Add the chicken breast to the pan. Cook for about 5-7 minutes on one side until golden brown, then flip it over and cook for another 5 minutes. You want it cooked through—no one wants salmonella on their plate!
- Add Garlic: Once the chicken is cooked, reduce the heat to low and add the minced garlic. Stir it around for about 30 seconds until fragrant. Don’t burn it, or you’ll ruin the whole dish!
- Pour in the Milk: Slowly add the milk to the pan. Stir gently to combine, scraping up any delicious bits stuck to the bottom. Let it simmer for about 3-4 minutes until it thickens slightly. If it’s too runny, you’re not paying attention!
- Taste and Adjust: Give it a taste and adjust the seasoning if necessary. It should be perfectly seasoned—don’t be a coward, season it right!
- Serve: Plate the chicken, spooning the creamy sauce over the top. Garnish with fresh coriander if you fancy it, but don’t overdo it—this isn’t a salad!
There you have it—a creamy chicken delight fit for a king! Now, serve it up and impress yourself. Remember, it’s not just about the food; it’s about the experience. Get in that kitchen and own it!
