Chicken Paprikash

Ingredients

• 8 chicken curry cut pcs

• 100 g onions

• 30 g garlic cloves

• 200 g tomatoes

• 100 gm bell peppers

• 50 g paprika

• 1 ltr chicken broth

• 10 g sea salt

• 5 g black pepper

• 50 g refined flour

• 150 g sour cream

• 60 g full fat cream

• 120 ml extra virgin olive oil

• 400 g boiled noodles

Method

Clean the chicken well and wash it under running water. Pat dry with a kitchen towel.

Add some salt to marinate and keep it refrigerated for about 30 minutes.

Remove the excess water. Heat the extra virgin olive oil in a heavy-bottom pan and sear the chicken on high heat from all sides.

Remove the pieces once they are nicely brown. In the same pan, add the onions and fry till golden brown. Add garlic, tomatoes and bell peppers, and fry for another 2-3 minutes. Turn off the heat and add in the paprika.

Add the seared pieces of chicken and turn on the heat.

Pour the chicken broth. The chicken must submerge in the broth. Bring it to a boil. Cover, reduce the heat to medium low and let it simmer for about 30-40 minutes.

Check the doneness of the chicken and remove it from the broth once cooked.

In a mixing bowl, add the flour, sour cream and full cream. Make a smooth paste. Add this mixture into the chicken broth and whisk to ensure there are no lumps.

Bring to a simmer and check for seasoning with salt and pepper.

Dunk the chicken into the sauce and let it heat well. Garnish with paprika powder.

Serve hot on a bed of boiled noodles.