I grew up on this as one of the staples, the equivalent of meat and 3 veg or the Sunday roast in regularity. There are basics – chicken, paprika and sour cream, after that there are many variations on ingredients. Now my daughter has it on her list of favourites. I build the flavour with spices as there is no added salt. I also cook it in the pressure cooker set on slow cook.

Ingredients

1 whole chicken broken down to 10 pieces (skin on)
1 onion chopped
3 cloves garlic crushed
1 tbsp smokey paprika
1 tbsp sweet paprika
2 tsp cracked pepper
1 tsp caraway seeds
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ginger powder
2 tsp chicken stock powder
10 medium sized button mushrooms chopped
1 tin crushed tomatoes
2 tbsp tapioca flour with 2 tbsp water in a slurry
150ml sour cream
1 sliced red capsicum
4 potatoes

Instructions

Set the pressure cooker on sear and render in batches, the chicken pieces skin side down. Removed the chicken and brown the onion and garlic in the chicken fat.

Add the spices, stir for a minute and then add the crushed tomatoes and mushrooms. The add the chicken back and stir through to coat the chicken.

Change to slow cook on low for 3 hours.

You have a few options now for what to server this with, boiled potatoes, potato mash, rice or nokedli…take your pick.

When the cooker had finished, open the lid and start stiring in the tapioca slurry to thicken.

Serving

Stir in the sour cream just before you serve with your favourite starch source, add the capsicum slices on top.