Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs, sliced into strips
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- 1 cup heavy cream or coconut cream for a dairy-free option
- 1/2 cup tomato sauce or crushed tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil or butter in a large skillet over medium-high heat. Add chicken strips and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, sauté chopped onions and minced garlic until fragrant and translucent. Stir in cumin, smoked paprika, and chili powder.
- Add tomato sauce and stir well. Pour in heavy cream or coconut cream, stirring until the sauce thickens slightly. Season with salt and pepper.
- Return the cooked chicken to the skillet. Simmer for about 10 minutes to meld flavors and cook through.
- Garnish with chopped cilantro and serve hot with rice or warm bread.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts can be used but avoid overcooking.
- For a dairy-free version, substitute coconut cream or almond milk for heavy cream.
- This recipe is quick, completing in around 30 minutes, perfect for busy evenings.
- Adjust spice levels by modifying chili powder or paprika to suit your heat preference.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Homestyle
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg