Chicken Paprikash
10 Minutes
5 SERVINGS
INGREDIENTS
Chicken- Chicken Drumstick
- 1 packet of Sadia Chicken Drumstick
- 30g unsalted butter
- 2 medium yellow onions (chopped)
- 2 garlic cloves (minced)
- 2 tomatoes (finely diced)
- 1 banana pepper (diced)
- 40g sweet paprika
- 480ml chicken broth
- 1½ tsp salt
- ½ tsp black pepper
- 25g all‑purpose flour
- 180g full‑fat sour cream (room temperature)
- 60ml whipping cream
- Fresh cilantro, to garnish (chopped)
METHOD
- Pat Sadia Chicken Drumstick dry and season with salt and pepper.
- Heat butter in a large pot over medium‑high heat. Add the chicken and brown on all sides (about 5–7 minutes). Remove chicken from the pot and set aside.
- In the same pot, add the onions and cook for about 5 minutes, until golden. Stir in the garlic, tomatoes, and banana pepper, and cook for another 2–3 minutes.
- Remove the pot from the heat and sprinkle in the paprika, salt and black pepper. Stir to combine.
- Return the chicken to the pot. Pour in the chicken broth so the chicken is mostly covered. Bring to a gentle boil, then reduce heat to low, cover and simmer for about 40 minutes, until the chicken is cooked through and tender. Then, remove chicken from the pot and set aside.
- In a small bowl, whisk the all-purpose flour into the sour cream and whipping cream until smooth. Gradually whisk the cream mixture into the sauce in the pot, stirring constantly to keep it smooth and lump-free. Let the sauce simmer for a few minutes until it thickens and becomes silky.
- Return the chicken to the sauce to heat through.
- Taste the curry and adjust the salt and pepper as needed.
- Serve the chicken paprikash hot over egg noodles, rice, or Hungarian nokedli, if preferred. Garnish with fresh cilantro before serving.
Chicken Drumstick
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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