Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Paprikash
Tender chicken in a rich, paprika-spiked soured cream sauce — Hungarian comfort food at its finest.
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10 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 8 chicken thighs
- 2 onions, chopped
- 2 tbsp sweet paprika
- 1 red pepper, sliced
- 1 tbsp flour
- 400ml stock
- 150ml soured cream
- 3 tbsp oil
- Salt and pepper
Instructions
- Brown the chicken in oil; set aside.
- Soften the onions, then add the pepper and paprika off the heat (so it does not burn).
- Stir in the flour, then the stock.
- Return the chicken and simmer 30 minutes.
- Stir in the soured cream off the heat.
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Tara’s tips
- Add the paprika off the heat — it burns and turns bitter easily.
- Don't boil after the soured cream goes in.
Serving suggestions
- Serve with dumplings, noodles or rice.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Smoked paprika?
Use sweet paprika for the authentic flavour; a pinch of smoked adds depth.
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