Chicken Paprikash
Cooking Time: 25 minutes
Serves: 2 people
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1. Cut the onion into slices. Heat the butter in a deep frying pan (one with a lid). Add the onion, paprika and cayenne pepper, and fry gently for about 5 minutes.

2. Move the onions to the side of the pan, increase the heat, and add the chicken breasts. Fry the chicken until lightly browned on both sides.

3. Reduce the heat. Add the tomatoes, chicken stock, salt, sugar and a sprinkling of freshly ground black pepper. Cover and simmer gently for about 20 minutes, until the chicken is cooked through.

4. Take the pan off the heat, and remove the chicken from the pan. Add the yoghurt to the pan, stir in and serve over the chicken.

Try adding slices of red or green pepper with the tomatoes.
Add more cayenne pepper to give a bit more heat.
Double the chicken to feed four.
You can purchase your spices on line in the US from Kitchen Etc.

See Also: Book Reviews
  Delia Smith's Complete Illustrated Cookery Course by Delia Smith
  New Step by Step Cookbook by Good Housekeeping

Recipe Ingredients
2 large Chicken Breast Fillet
50g Butter
1 medium Onion
1/4 teaspoon Cayenne Pepper
2 teaspoons Paprika
1/2 teaspoon Salt
1/4 teaspoon Granulated Sugar
Black Pepper
2 Large Tomato
150 ml Chicken Stock
small tub Natural Yoghurt

Chicken Paprikash

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