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Serving: This dish pairs beautifully with a side of fluffy rice, or you can serve it with crusty bread to dip into the creamy sauce. A fresh salad or roasted vegetables also make a great accompaniment.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
Freezing: For longer storage, this dish can be frozen. Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Variants:
Vegetarian version: Substitute the chicken with chickpeas or tofu for a plant-based option. The spices and creamy sauce still provide a rich, satisfying flavor.
Spicy twist: Add a chopped green chili or a dash of cayenne pepper if you like a little heat in your meal.
Gluten-free: This recipe is naturally gluten-free, but if you’re serving it with bread or rice, ensure they’re gluten-free as well.
Dairy-free: Use coconut milk instead of heavy cream to make the dish dairy-free without compromising on flavor.
FAQ:
Can I use frozen chicken? Yes, frozen chicken works fine, but be sure to fully thaw it before cooking to ensure even cooking and avoid a watery sauce.
Can I use a slow cooker for this recipe? Absolutely! You can sauté the onions and garlic first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours. Add the cream and peas in the last 30 minutes of cooking.
Can I substitute the heavy cream? Yes, you can use coconut milk for a lighter and dairy-free version. Alternatively, you can use half-and-half or whole milk for a less rich but still creamy result.
This recipe is a crowd-pleaser with its enticing aroma and delightful flavor profile. Once you try it, you'll be making it again and again!
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