Baked Chicken with Creamy Vegetable Sauce
Ingredients
- 6-7 boneless chicken chops
- A little salt (for marinade)
- A little red pepper powder (for marinade)
- A little black pepper (for marinade)
- A little liquid oil (for marinade)
- 1 medium onion
- 1 bell pepper
- 2 garlic cloves
- 100g mushrooms
- 1 carrot, finely chopped or grated
- 200ml heavy cream
- 1 tablespoon starch
- Salt (for sauce, to taste)
- Black pepper (for sauce, to taste)
- Red pepper powder (for sauce, to taste)
- Curry powder (to taste)
- Cumin (to taste)
- Plenty of kasar cheese
Preparation
Marinate the chicken with a little salt, red pepper powder, black pepper, and liquid oil, then let it rest before frying on both sides.
Arrange the fried chicken in a baking dish.
For the sauce, sauté the onion, garlic, and bell pepper, then add the mushrooms.
Cook until the mushrooms release and reabsorb their liquid, then add the carrot and spices, and cook for 1-2 minutes.
In a separate bowl, mix the cream and starch until dissolved, then add to the vegetable mixture and stir slowly until the sauce thickens.
Spoon 1-2 tablespoons of sauce over each chicken piece and top with kasar or mozzarella cheese.
Bake in a preheated oven at 200 degrees Celsius until the top is golden.
Notes
Ensure the sauce reaches the desired consistency, similar to that shown in the reference video.
