Delicious Churu Chicken Amarillo with Creamy Cheese Sauce

Season the Chicken: Pat the chicken dry with paper towels and season both sides with salt and pepper.
Sear the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Sauce:

In the same skillet, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
Stir in the ají amarillo paste, cumin, turmeric (if using), and paprika. Cook for 1-2 minutes until fragrant.
Add the coconut milk and chicken broth, stirring to combine. Bring to a simmer, then return the chicken to the skillet. Simmer for 10-15 minutes, or until the sauce has thickened slightly and the chicken is fully cooked through.
Prepare the Cheese Sauce:

In a saucepan over medium heat, melt the butter. Add the heavy cream and bring to a simmer.
Stir in the mozzarella cheese and Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and nutmeg (if using).
Serve:

Place the chicken on a serving platter and spoon the sauce over the top.
Serve with cooked rice, boiled potatoes, sliced avocado, and a wedge of lime on the side.
Drizzle the creamy cheese sauce over the chicken or serve it on the side for dipping.
Serving and Storage Tips