The boy called this “Jimmy New-tonne Curry”. I think it was the fun pasta.
Total time: 1 hour
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp paprika
1 Tbsp chili powder
1 tsp salt
3 tablespoons butter, bacon fat, or lard
1 cup finely chopped yellow onion
2 tsp minced garlic
1/2 cup chopped, seeded, peeled tomatoes
1 to 1 1/2 cups chicken stock (or one can of chicken broth)
1/2 cup sour cream
Melt butter or fat in a large saucepan over medium-high heat. Add the onions and cook until desired doneness – I prefer golden brown, so about 10 minutes.
Add paprika, chili powder, and salt and cook for 1 minute. Add the chicken pieces and stir them in the pan until they’re well coated in onion mix. Cook 3-5 minutes more or until all pieces of chicken look like they’re ready to braise (white all over or even browned on each side).
Add tomatoes and cook 2 more minutes. Slowly stir in chicken broth until completely incorporated. Bring to a boil, then reduce heat and simmer, uncovered, 25 minutes.
Remove from heat and slowly stir in sour cream. Return to heat for 2-3 minutes.
Serve with potatoes, rice or pasta. Seen here with spätzle.
I meant to spoon the chicken and sauce over my noodles. After I took this picture, I immediately mixed them all up together. And I’m sure I’ll catch flack 20 ways from Sunday for saying this, but chicken paprikash is just a fancy name for HUNGARIAN CURRY.