July 28, 2016


Large chicken breasts - 750 gms
Plain flour - 2 tbsp
Salt - 1 tsp
Paprika - 3 tsp
Oil - 2 tbsp
Butter - 1 tbsp
Large onion - 1 (finely chopped)
Garlic - 1 tsp (finely chopped)
Parsley -1 tbsp (finely chopped)
Chicken stock - 1 cup
Tomato paste - 1 tbsp
Sour cream - 1/2 cup
Salt and white pepper to taste


  • Chop each breast into six equal pieces.
  • Season flour with salt and one tsp of paprika  and coat chicken pieces.
  • Heat wok, add oil and when hot stir fry the chicken in two lots until golden.
  • Remove chicken to a plate when all the pieces have been fried.
  • Add butter and fry onions and garlic on low heat, stirring, until soft and golden.
  • Add parsley and remaining paprika, chicken stock and tomato paste.
  • Stir briefly  and return chicken to the wok.
  • Cover and simmer until chicken is tender, about 15 minutes.
  • Just before serving, stir in the sour cream and heat through without letting it boil.
  • Taste and adjust seasoning and serve with hot buttered noodles.

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