🌶️ Creamy Pepper Chicken with Basmati Rice 🍛🔥
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories: ~580 per serving
🛒 Ingredients:
For the Chicken & Sauce:
🐔 2 chicken breasts, sliced into strips
🧅 1/2 onion, thinly sliced
🌶️ 1/2 red bell pepper, sliced
🫑 1/2 green bell pepper, sliced
🧄 2 cloves garlic, minced
🫒 1 tbsp olive oil
🧂 Salt & pepper, to taste
🌶️ 1/2 tsp crushed chili flakes
🥛 1/2 cup heavy cream
🍋 1 tsp lemon juice
🌿 1 tbsp chopped spring onions (for garnish)
🧂 1/2 tsp curry powder (optional, for warmth)
For the Rice:
🍚 1 cup basmati rice
💧 2 cups water
🧂 1/4 tsp salt
👩🍳 Instructions:
Cook the rice: Rinse basmati rice under cold water until clear. Bring water and salt to a boil, add rice, lower heat, cover, and simmer for 15 minutes. Fluff and set aside.
Sauté the chicken: In a skillet, heat olive oil over medium-high. Add chicken strips, season with salt and pepper, and sear for 5–6 minutes until lightly browned.
Add veggies: Add sliced onion and bell peppers. Cook for 4–5 minutes until soft. Stir in garlic and chili flakes, cooking for another 30 seconds.
Create the sauce: Lower heat and pour in heavy cream, lemon juice, and optional curry powder. Let it simmer gently for 5–6 minutes until thickened slightly.
Taste and adjust: Add more salt, chili, or lemon to taste. Garnish with spring onions.
Serve: Plate the creamy pepper chicken next to a scoop of fluffy basmati rice.
🔄 Notes & Tips:
For a dairy-free version, swap cream with coconut milk.
Add mushrooms or zucchini for extra vegetables.
This dish pairs well with naan or flatbread too.