RECIPE FOR CHICKEN BREAST IN CREAMY SAUCE
2 large chicken breasts
1 cup of cooking cream (or thick milk)
1 tablespoon of suya spice powder
2 large tomatoes
1 tablespoon grated ginger
3 scotch bonnet peppers (use different colors for variety)
1 large bulb of Onions
2 cloves of garlic
A handful of chopped Scent leaves
2 tablespoons of melted butter
1 tablespoon of vegetable oil
Wash and season your chicken breasts and set aside.
Above open fire, roast your tomatoes a bit till they have a few burns on their skin. This was mostly for aesthetic purposes.
In a pan, heat up the butter and vegetable oil on low heat and place the seasoned chicken breast in the pan.
Allow to brown on all sides while cooking on low heat.
Once browned, cover the pan for another 2-3 minutes to allow the juices be trapped in the pan.
Pour in your cooking cream or thick milk and allow to simmer on low heat. Add your chopped peppers, onions, garlic, ginger and tomatoes, cover the pan and allow to cook properly.
Slice a little portion of the chicken and check to make sure its cooked all the way through.
If you prefer your sauce slightly loose, serve as is but if you want it thicker, add a little flour or cornstarch to thicken the sauce. Serve your chicken breast in creamy sauce hot.