Hungarian Goulash is what I think of when I think of Hungarian food. It was a favourite soup/stew of mine and the only one I can remember was from the restaurant at the then Westin Stamford in Raffles City, Singapore.
I figured, smart me (eye roll), they would have stew like in many other cuisines. The husband suggested a chicken stew and I didn’t want to cook the same stew, my daughter has a varsity flatmate from Hungary ……..
We really enjoyed this toned down paprika version of the Hungarian Paprikash! The original Paprikash recipe calls for white onion, green pepper, cream & loads of paprika. My version has a lot lesser paprika as it tends to set off some bells in my stomach if there is too much of it. The end result looks very similar to the Indian chicken korma.
4 chicken legs (thighs & drumsticks) or
1/2 chicken + 2 drumsticks
1 red onion, diced
2 tablespoon smoked paprika (ground)
1 cup chicken stock
1 tablespoon flour
1/2 cup (125ml) plain yoghurt
salt & pepper
- Brown the chicken in a casserole dish or pot with some oil.
- Remove from the pot when browned and leave aside.
- Fry the onions (and pepper if using) till the onion is translucent.
- Add the paprika and stir to mix.
- Add the chicken stock & chicken pieces. Simmer for about 30 minutes or till liquid is reduced by half. Turn the heat off.
- Mix the yoghurt & flour together in a bowl.
- Slowly add some of the liquid from the pot to the yoghurt/flour mixture. Stir to mix well. This will prevent the yoghurt/flour mixture from cooking too quickly & turning lumpy. Keep adding the liquid to the mixture (yoghurt/flour) till it becomes a smooth mix.
- Pour the mixture back to the pot with the chicken pieces.
- Bring to a light boil, add salt & pepper to taste.
- Boil till the liquid turns thick & creamy.
- Served with fettucine or egg noodles.