Chicken Paprika
Serve with basmati, jasmine or brown rice and vegetables and/or salad.
Serves: 4
  • 1 onion
  • 1 teaspoon olive oil
  • 4 chicken breasts (skinless, deboned)
  • 1 cup chicken stock
  • 2 tablespoons paprika
  • ½ teaspoon salt
  • ½ cup (125 ml) fat-free plain yoghurt
  • 1 heaped teaspoon corn flour /maizena
  1. Finely chop the onion.
  2. Cube the chicken breasts.
  3. Brown the onions in olive oil.
  4. Add the chicken and brown.
  5. Add the chicken stock, paprika and salt. Gently simmer to thicken the sauce and cook the chicken through.
  6. In a bowl combine the yoghurt and corn flour.
  7. Add the yoghurt mixture to the chicken. Stir to combine and serve.
Recipe by Dish & Delite at