Indian Chicken with Cream Potato


 Indian Chicken With Cream Potato In order to avoid having to eat in the evening, I take advantage of the weekend to cook some good meals. That way, when I get home from work, all I have to do is heat up the meal! Because of the success of the Indian Chicken, I suggest another variation. Accompanied by potatoes, it makes a complete meal. Since potatoes have a high glycemic index, I would recommend rice to diabetics. 

Indian Chicken with Cream Potato


(6 chicken breasts) 

 2 tbsp of olive oil

(1/2 onion)

1 tsp ginger garlic paste

(15oz can coconut milk)

(28oz canned whole tomatoes), 

1 tsp paprika, (salt to taste)

black pepper powder to taste.


Step 1. Cook the chicken for about 10 minutes at 500-watt power. When the chicken is fully cooked and you are done with cooking, place it in a Pyrex dish, keep it aside.           

Step 2. Heat olive oil in a saucepan over medium heat, add garlic and onion paste to the oil, and saute till the onion is browned (about 3 minutes). Add this entire mixture to a blender along with 1/2 can of coconut milk, tomatoes, and paprika to it. Add salt to taste if needed. A blender will make a thick paste, add it to the saucepan.  

Step 3. Place the saucepan on medium heat and cook this mixture over low-medium heat for about 10 minutes to thicken. Add chicken pieces to this mixture and keep stirring continuously so that the chicken pieces become coated with this mixture.  

Step 4. Add remaining canned coconut milk to this saucepan and use a meat thermometer probe inserted into the bottom of the chicken breast to check if it is cooked through (165 F internal temperature). After it is cooked, remove from heat and pour in Pyrex dish. Cover with aluminum foil, place in a heated oven (350 F) for about 35 minutes or until done. This dish is best served enjoyed over steamed rice.

Step 5. Enjoy the meal.

Indian Chicken with Cream Potato