Paprika Chicken With Mashed Potato Mumy

One day I was watching Asian Food Channel on Astro and saw Jamie Oliver was cooking. He made Beef Paprika and served with plain steamed white rice. So I did some alteration to the recipe and made it my version of Chicken/Beef Paprika. Simplified and faster cooking.

Things that you need:

Chicken breast meat (sliced thinly), a couple of onions (you can always have more if you want to), few cloves of garlic, about 3 table spoon of cream milk, half cup of fresh milk, 3 table spoon full of paprika powder, salt and pepper and a pinch of brown sugar for seasoning, if you like it spicy can add in chili powder, half teaspoon of garlic powder, some chopped parsley and a pinch Italian herbs. Don’t forget a knob of butter!

For mashed potato of course you would need potatoes, a small bag is good enough. Some seasoning, few knobs of butter and some cream milk.

How To Cook:

Marinate chicken breast meat with all the dried herbs and put aside, wait for 10-15 minutes. Heat a non-stick frying pan with olive oil and start to fry onions and garlic. Add in the marinated chicken mean and continue to fry. When they are half cooked, add in some cream milk and little bit of hot water for the gravy. For low fat recipe just opt cream milk with low fat milk. Stir in a knob of butter and cook untll gravy thickens.. Don’t forget seasonings too.. Serve hot with mashed potato and fresh salad.

Note:

To make mashed potato, boil potatoes until soft and cooked, strain water add in few knobs of butter and half cup of cream milk. You can use low fat milk too. Salt and pepper for seasoning and garnish with fresh parsley.