This delicious chicken paprika stroganoff is made from boneless chicken with mushrooms in a rich & creamy paprika based sauce.
In a medium bowl, place the the chicken and add the vinegar, paprika, red chilli powder, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
Heat oil in a large nonstick skillet or frying pan or wok over medium heat until hot. The cooking vessel needs to be large enough as the sauce will be made in the same pan. Alternatively, use a frying pan for browning the chicken and a wok for the sauce.
Add the chicken in a single layer and cook until golden brown on each side. Cook the chicken in two batches if required, and add a little more oil when cooking the second batch. The chicken only needs to be browned at this stage – it will cook for more time in the sauce so it does not need to be completely cooked through. Once the chicken is browned, take it in a plate and set aside. Do NOT place on a kitchen towel. All the crispy bits and seasonings will be added back to the sauce for flavor
Cook for 1-2 minutes till the garlic is lightly browned and then add the onions. Cook the onions for 1 minute, and then add mushrooms. Saute the mixture, and keep stirring occasionally till the onions are translucent and mushrooms are browned. This will take about 5 - 6 minutes.
Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and keep stirring till the mixture comes to a boil.
Add the chicken back into the skillet and simmer the mixture over low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. The sauce will thicken due to the flour coating on the chicken.
Add red chilli pepper, paprika and red chilli flakes (optional) and stir. The quantities mentioned in the recipe will result in a spicy sauce so adjust based on personal preference.
Stir in the cream and cook for about 2-3 minutes longer. Taste and adjust seasonings if required (salt & spices). If the sauce is thin, then thicken using a cornflour + water mixture (1 tbsp cornflour with 2-3 tbsp of water). Keep stirring till the sauce is thickened.
Garnish with more cream and parsley.
Serve with noodles or steamed rice, though noodles are preferred. Noodles and chicken can be served separately, or the chicken can be served in a platter over the noodles.
Recipe adapted from Mel's Kitchen The chicken can also be served with rice, which is what I had the leftovers with the next day, however, noodles are better. Alternatively, it could also be served with mashed potatoes and grilled vegetables.