Creamy Spiced Chicken with Peppers & Rice

A weeknight-friendly skillet of tender spiced chicken and sweet peppers in a silky, curry-kissed cream sauce served over fluffy rice.

Ingredients

• 2 chicken breasts (about 12–14 oz / 350–400g total), cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 cup cooked white rice (warm), for serving
• 1 cup cream **or** full-fat coconut milk
• 2 garlic cloves, minced
• 1 tbsp butter **or** oil
• 1 tsp curry powder
• 1/2 tsp paprika
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper
• 1–2 tbsp chopped fresh parsley or cilantro, to garnish
• Optional pantry staple: chili flakes, to taste

Method

• 1

  Step 1: Brown the chicken

  Heat the butter/oil in a large skillet over medium-high heat. Add chicken in a single layer, season with a pinch of the salt and pepper, and cook for **6–8 minutes**, tossing occasionally, until **golden in spots and just cooked through**.

• 2

  Step 2: Bloom garlic + spices

  Reduce heat to medium. Add garlic, curry powder, and paprika. Stir constantly for **30–60 seconds** until **fragrant** (don’t let the garlic brown).

• 3

  Step 3: Soften the peppers

  Add the sliced bell pepper and stir to coat in the spiced chicken juices. Cook for **3–4 minutes** until **slightly softened but still a bit crisp**.

• 4

  Step 4: Make it creamy

  Pour in the cream or coconut milk and stir well, scraping up any browned bits from the pan. Bring to a gentle simmer, then reduce heat to medium-low and simmer for **8–10 minutes**, stirring occasionally, until the sauce **thickens enough to coat the chicken**. Taste and adjust salt/pepper. (Add chili flakes here if using.)

• 5

  Step 5: Serve

  Spoon over warm rice and finish with parsley or cilantro.

Tips

• **Cream vs coconut milk:** Cream gives a richer, more classic “creamy curry” vibe; coconut milk adds sweetness and a subtle tropical note.
• **Sauce too thick/thin:** Simmer 1–2 minutes longer to thicken, or loosen with a splash of water (pantry staple) if it reduces too far.
• **Make-ahead/storage:** Refrigerate leftovers up to **3 days**. Reheat gently on low heat so the sauce stays smooth.
• **Serving idea:** Great with extra chopped herbs on top and a pinch of chili flakes for a pop of heat.

Nutrition (per serving, estimate)