Chicken Paprikash | Sanjeev Kapoor Khazana

All the way from Hungary comes this chicken delicacy that is served with pasta. Chicken pieces, browned in oil, cooked with onions and bell pepper, then served with a little sour cream.

CHICKEN PAPRIKASH

Ingredients

450 grams boneless chicken, cut into cubes
Boiled bow-tie pasta for serving
1 tablespoon oil
1 tablespoon chopped garlic
1 teaspoon red chilli flakes
1 cup mixed cubed coloured peppers
Crushed black peppercorns to taste
Salt to taste
1 cup tomato puree
¼ cup chicken stock
Sour cream for garnishing

Method

1. Heat oil in a non-stick pan. Add garlic and sauté for a minute. Add onion, mix and sauté for a minute.
2. Add chilli flakes and mix well. Add coloured peppers, mix and sauté for a minute.
3. Add chicken, mix well and cook for 2 minutes. Add crushed peppercorns and salt and mix well.
4. Add tomato puree, mix well and cook for 2 minutes. Add chicken stock, mix well and simmer till the chicken is fully cooked.
5. Place pasta in a large serving platter. Top with the cooked chicken mixture, garnish with a dollop of sour cream and mint sprig.
6. Serve immediately.

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Cuisine - Fusion

Course - noodles

Dish - noodles