- Chicken fillet 500 grams
- Onion 1 piece
- Ground paprika 1 teaspoon
- Curry 0.5 teaspoon
- 0.5 teaspoon salt
- Black pepper 0.5 teaspoon
- Wheat flour 1 teaspoon
- Green pepper 10 peas
- Allspice 5 peas
- Laurel leaves 2 pieces
- 1-2 carrots
- 2 cloves of garlic
- Thyme 1 sprig
- Zira 1 pinch
- Cinnamon 1 pinch
- Olive oil 3 tablespoons
- Water 1 liter
- Potato starch 1 tablespoon (no slide)
- Main Ingredients: Onion, Carrot, Chicken
- Serving 2 servings
Frying pan, pan, kitchen knife, cutting board.
Step 1: prepare the fillet.
Cut the chicken into several large pieces and put the meat in a large plate.
Sprinkle the fillet with salt, paprika, black pepper and curry. Mix well.
Sprinkle with flour and stir again.
Step 2: prepare the broth.
In between, pour water into the pan, add peas of all kinds of pepper, a sprig of thyme, salt and bay leaves to it. Bring to a boil over medium heat, cover and simmer over low heat for 30 minutes.
Step 3: fry the fillet.
Heat olive oil in a pan and fry the fillet in it until golden brown on all sides.
When the chicken pieces become rosy on one side, turn them over and add coarsely chopped onions here to the pan. Continue to cook.
Step 4: add the broth.
Remove herbs, carrots and peppers from the broth. Add cumin, garlic and cinnamon. Cool a little broth and mix it with potato starch. Return the diluted starch to the broth and mix well.
Pour the resulting broth into the chicken and cook until it thickens.
Step 5: serve the chicken goulash.
Serve chicken fillet hot, generously pouring a serving of sauce. Rice is best served as a side dish, but pasta, mashed potatoes, buckwheat and everything that usually goes to the side dishes will also be helpful.
Enjoy your meal!