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Spicy Creamy chicken with. Veggies
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Chef :
Chef Marie Ruth RomanSpicy Creamy chicken with. Veggies
I like to slice chicken legs.They then cook faster and more evenly so they stay tender. To make the chicken extra flavorful, I season it with garlic powder, some of the seasoning (the rest goes in the sauce), and salt & pepper.
This recipe has a bit of kick, but I wouldn't describe it as too spicy or anything. If you do want to make it spicy, add some cayenne pepper or red pepper flakes.
Ingredient
Food ration :
10 paxCooking time :
1hr
200 ml
coconut milk
1/4 cup
chicken broth
3 cloves
garlic minced
10 grams
Ginger
1 cup
moringga leaves
500 grams
Squash flower
1 tsp
Cayenne
Cooking instructions
* Step 1
Sprinkle the chicken legs with salt & pepper, garlic powder.
* Step 2
Add the butter and oil to a skillet over medium-high heat. Once the pan is hot, add the chicken. Cook it for 4-5 min/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
* Step 3
* Step 4
Add the ginger,minced garlic,onion and sauté.Add chicken broth to the pan. Let it bubble for about 30 seconds or so.
* Step 5
Reduce the heat to medium and stir in the cream.
* Step 6
Add the veggies cook for 2 minutes. Season with salt and pepper
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