A light chicken stew with ginger, carrot, onion, broth, and a creamy finish.
200 gChicken breasts
60 gCream
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160 gCarrot
80 gOnion
10 gGinger
1.5 cupsChicken Broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Brown Chicken breasts in Cooking oil with Onion and Ginger until the surface is browned.
Pour in Chicken Broth and Carrot and bring to a steady simmer.
Simmer for 20 minutes until the chicken breasts are cooked through.
Stir in Cream, then season with Salt and Black Pepper.
Let the dish rest for 5 minutes before serving.