Creamy Chicken Bake in Clay Pot
Ingredients
- 1 kg chicken breast
- 1 onion
- 1 red bell pepper
- 3 cloves garlic
- 1 tablespoon tomato paste
- 2.5 cups cream (200 ml)
- 1 teaspoon salt
- 1 teaspoon red pepper
- 1 teaspoon curry powder
- 1 teaspoon dried basil
- 1 teaspoon butter
- 8 tablespoons vegetable oil
- 7 small potatoes
- grated cheese for topping
Preparation
Chop the chicken breast into small cubes and heat a pan on the stove with vegetable oil
Add the chicken to the hot oil and cook on high heat for 15 minutes until the water evaporates
Transfer the cooked chicken to a bowl
In the same pan, add butter, finely chopped onion, and red bell pepper, then sauté for 5 minutes
Add tomato paste and mix well
Stir in cream, salt, red pepper, curry powder, and dried basil
Return the chicken to the pan, adjust salt to taste, mix thoroughly, and turn off the heat
Peel the potatoes and cut them to the same size as the chicken pieces, then fry in oil until golden and sprinkle with salt
Preheat the oven to 230°C for 15 minutes and grease the clay pots with butter
Place equal amounts of fried potatoes in the clay pots
Add equal amounts of the chicken mixture on top of the potatoes
Sprinkle generously with grated cheese
Bake in the preheated oven until the cheese is browned, then remove and serve hot
Serving suggestions
Serve with salad, pickles, yogurt-based mezes, or plain bulgur pilaf
This dish is a complete and filling main course
