Fry the onions, garlic and red pepper till soft, add mushrooms. Cook
until the mushrooms are cooked down.
Cut the chicken breasts into strips or cubes. Season.
Add to the onion and mushrooms and fry until the chicken is cooked
through and have some colour.
Add the paprika paste, dried paprika, and tomato paste and mix until
Pour in the cream, yoghurt and a shake of Tabasco sauce. Mix well and
reduce the heat to a gentle simmer.
You don’t want the mixture to boil. It should cook through gently.
Cook for 10 minutes, and serve with brown Basmati rice.
Use reduced fat cream or add extra yoghurt for a healthier option.
Reprinted with permission of Doughboy.
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