Recipe by Jean Pereira
Ingredients:
500 gms chicken (breast, thighs or drumsticks)
250 gms mushrooms (sliced)
2 tbsp olive oil
1 large onion (finely chopped)
6 cloves garlic (finely chopped)
2 tbsp sun dried tomatoes (chopped)
1 cup finely chopped parsley
1 tsp oregano
1 tbsp chili flakes
1 chicken stock cube
1/2 - 3/4 cup light cooking cream (adjust to desired creaminess)
1 1/2 tbsp sweet paprika powder
1 tsp dried mint (garnish)
salt
2 tsp pepper (divided)
Steps:
- Add slits to the chicken and marinate with 1 tsp salt and 1 1/2 tsp pepper powder for 1-2 hours.
- Dissolve 1 chicken stock cube in 1 cup hot water and keep aside.
- In a large pan, heat olive oil.
- Add the chicken and fry till lightly brown. Transfer to a plate.
- In the same pan, add the onions, sundried tomatoes, garlic and mushroom. Saute for 5 minutes.
- Add salt and pepper.
- Add the chopped parsley, oregano, chili flakes and chicken stock and bring to a boil.
- Add heavy cream and mix well.
- Add the chicken and let it cook in the gravy for 10-12 minutes.
- Add sweet paprika, pepper powder and water according to the desired consistency.
- Garnish with dried mint.
- ENJOY!