Creamy Almond Chicken is a delightful dish loved by individuals who appreciate chicken recipes, a rich cream sauce, and the combination of the sauce with a bed of fluffy, garlic-infused rice.
Ingredients For creamy almond chicken:
- 1 tablespoon olive oil
- 3/4 cup flaked almonds
- 8 boneless, skinless chicken thigh cutlets (or fillets)
- 1 tablespoon all-purpose flour
- 1.5 teaspoons dried rosemary
- 1/2 teaspoon black pepper
- 300ml cooking cream
- 2 teaspoons chicken stock powder
- 2 teaspoons minced garlic
- 1 teaspoon corn flour
- 1/4 cup (60ml) white wine (Sauvignon Blanc works well)
- 1 bunch mini asparagus spears
Simple steps of making creamy almond chicken:
Toasting Almonds:
- Heat olive oil in a pan.
- Lightly brown almonds, stirring to avoid burning (about 5 minutes).
- Remove from heat and set aside.
Preparing Chicken:
- Place chicken, plain flour, rosemary, and pepper in a plastic bag.
- Toss to coat chicken in seasoned flour.
- Take the chicken out of the bag and put it in the slow cooker.
Making Creamy Sauce:
- Mix cream, garlic, corn flour, stock powder, and wine in a bowl.
- Pour the mixture over the chicken.
- Sprinkle the toasted almonds on top.
Slow Cooking:
- Cook on low for 6 hours with ‘THE TEA TOWEL TRICK.’
- After 4 hours, add baby asparagus for the final 2 hours.
Final Steps:
- Plate chicken and asparagus.
- Whisk the sauce before pouring it over.
- If the sauce isn’t thick enough, add 1-2 tsp corn flour mixed with water in the last 10 minutes of cooking.
Serving Suggestions:
- Serve with creamy mashed potato or rice.
- Add a side of seasonal vegetables, like fresh steamed corn cobs and broccolini.
Note:
Cooking cream that doesn’t split is recommended.
