Chicken stroganoff

Recipe from: 18 February 2011
recipes chicken stroganoff

Ingredients 12
Servings 4
Time 10 mins


  • 2
    medium sized onions, chopped
  • 1
    punnet of mushrooms, chopped
  • 4
    skinless chicken breasts
  • 1
    red pepper, deseeded and chopped
  • 2
    cloves of garlic, peeled and chopped
  • 3
    paprika paste
  • pinch
    dried paprika
  • 3 heaped
    tomato paste
  • 125
    reduced fat cream
  • 250
    low fat Bulgarian yoghurt
  • salt and pepper to taste
  • Tabasco sauce


30 mins
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 well incorporated.
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.
Chef notes:
Use reduced fat cream or add extra yoghurt for a healthier option.
Reprinted with permission of Doughboy.
To visit Doughboy’s blog, click here.

Read more on: poultry

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