Curry chicken goulash with paprika

Name: Curry chicken goulash with paprika
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chicken filet; 1 (approx. 600 g) red, yellow and green peppers; 1 medium onion; 1 Garlic clove; 200 g Long grain rice, parboiled; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 1 1/2 TABLESPOONS Curry; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/2 l clear chicken stock; 1/2 bunch flat leaf parsley; 100 g Schmand

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chicken filet
1 (approx. 600 g) red, yellow and green peppers
1 medium onion
1 Garlic clove
200 g Long grain rice, parboiled
7-10 Tbsp Salt
3 TABLESPOONS Oil
1 1/2 TABLESPOONS Curry
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/2 l clear chicken stock
1/2 bunch flat leaf parsley
100 g Schmand

Directions

1
Wash the chicken filet, dab dry and cut into cubes. Clean, wash and cut the bell peppers into strips. Peel onion and garlic. Dice onion, chop garlic finely. Prepare rice in boiling salted water according to package instructions
2
Heat the oil in a large, deep frying pan. Fry the chicken meat for 2-3 minutes, turning it over. Add the onion and garlic and fry for about 1 minute more. Sprinkle with curry, salt and pepper, stir-fry for 1 minute and dust with flour.
3
Pour in the stock while stirring, bring to the boil and braise covered for 5-6 minutes. Wash the parsley, shake dry and cut the leaves into fine strips, except for something to garnish. Stir the sour cream and parsley into the finished chicken goulash, heat up briefly and season with salt and pepper. Arrange with rice on plates and garnish with parsley