Cream Chicken

Cream Chicken 

Serve 6


  • 4                  tbsp vegetable  oil 
  • 1                  cup finely chopped Green Onions
  • 1                  cup finely chopped Green Pepper
  • 1                  tsp finely chopped Garlic
  • 1                  tsp finely chopped Ginger
  • 1                  tbsp Tabasco
  • 1                  tsp freshly ground Cumin
  • 1                  tomato finely chopped
  • 1                  tbsp Tomato Paste
  • 1                  tbsp Lemon Juice
  • 1                  tsp salt
  • 1                  chicken cut up in 10 pieces
  • 1                  cup chicken stock
  • 2                  cups frozen corn
  • 1                  cup whipping cream*


  1. In a saucepan heat the oil and sauté  the onions and green pepper till they are transparent.
  2. Add  garlic, ginger, Tabasco, cumin, tomato, tomato paste and lemon juice and  salt .  Cook on medium heat for about 5 min.
  3. Remove the skin and fat from the chicken and rinse it in cold water.
  4. Add the corn, chicken, chicken stock and cook on medium heat,  covered,  till the chicken is cooked about 20 minutes. 
  5. Add the whipping cream before serving.

Serve with rice or bread.

*A can of evaporated milk can be used instead of whipping cream.

The chicken is cooked when the meat changes colour and it is firm to the touch.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.