step 1 Preheat oven to 400°F (200°C).
step 2 Toss the baby potatoes with olive oil, salt, pepper, and herbs. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.
step 3 Rinse basmati rice until water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for another 5 minutes. Fluff with a fork and season with black pepper.
step 4 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
step 5 Add chicken chunks, season with salt, pepper, and paprika. Sear until browned on all sides.
step 6 Stir in tomato paste and cook for 1 minute.
step 7 Pour in heavy cream and chili flakes (if using). Simmer on low heat for 8-10 minutes until sauce thickens and chicken is cooked through.
step 8 Serve the creamy chicken alongside roasted potatoes and basmati rice.
step 9 Garnish with chopped parsley and a sprinkle of black pepper.
Storage and Reheating Tips.
Store each component in separate airtight containers in the fridge for up to 3 days. Reheat the creamy chicken gently on the stovetop over low heat. Potatoes can be crisped up in the oven or air fryer, while the rice can be reheated in the microwave with a splash of water to restore moisture.
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