Creamy Curried Chicken with Crunchy Vegetables (Ethiopian Style)

• Creamy Curried Chicken with Crunchy Vegetables 

  (we served it with our Ethiopian Injera Bread)

  
  

  Ingredients:

  
  

  2 tablespoons sun dried tomato oil, from the jar

  3 tablespoons butter

  2-3 skinless chicken breasts, cut in half into flat thin pieces. 

  Salt and pepper, to taste

  1 tablespoon garlic cloves, minced & sautéed in brown butter 

  1 cup chicken stock, or 1/2 cup of stock & 1/2 cup white wine

  1-2 teaspoons curry seasoning, season to taste

  ¼ -1/2 teaspoon chili flakes, or to taste depending spicyness

  1 cup red pepper and green peppers, cut into small chunks 

  1/2 cup red onion, cut into small chunks

  1 1/2 cup heavy cream, can use coconut cream 

  1/2 cup softened cream cheese

  3/4 cup parmesan

  1 cup chopped baby spinach leaves or fresh parsley

  
  

  (We added a cup of hot, cooked whole baby carrots to our recipe at the same time as the peppers)

  
  

  Instructions 

  Heat sun dried tomato oil with butter in a cast iron skillet.

  
  

  Season thin cut chicken breasts with salt and pepper, placing each piece of breast in hot skillet cooking for 2-3 minutes on one side until golden. Then, flip and cook for 2 more minutes. Remove from pan. Do not over cook, they may seem still under cooked but they will finish in the sauce.

  
  

  Add minced garlic and cook until fragrant, 30 seconds. Add stock/wine and deglaze the skillet, removing bits that stuck to the bottom for flavor. 

  
  

  Season skillet with curry seasoning, salt, pepper, and chili flakes. Stir for almost 1 minute to bring the roasted flavors together. Add cream cheese and stir until mixed into the liquid. 

  
  

  Stir in heavy cream and parmesan. Add peppers, red onions and spinach, return chicken breasts to the skillet, Turn off stove and cover skillet to allow the spinach to wilt and the pepper will steam to semi-crunchy, about 5 minutes. 

  
  

  Serve Warm with Injera Bread.