Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat, then add 1 large yellow onion, finely diced, and sauté for 5-7 minutes until softened and translucent.

2. 2

   Add 3 minced garlic cloves to the pot and cook for 1 minute until fragrant, then stir in 2 tablespoons of Hungarian sweet paprika and 1 large red or yellow bell pepper, finely diced, cooking for another 2-3 minutes.

3. 3

   Pour in 250 ml of chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan, then add 400 ml of full-fat coconut milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, stirring to combine.

4. 4

   Carefully place 600 grams of boneless, skinless chicken breasts into the simmering sauce, ensuring they are mostly submerged, and reduce the heat to low.

5. 5

   Gently poach the chicken breasts for 15-20 minutes, or until cooked through to an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit), flipping them once halfway through cooking.

6. 6

   Remove the poached chicken breasts from the pot, slice them into thick strips or cubes, and return the sliced chicken to the creamy coconut paprika sauce.

7. 7

   Stir in 100 grams of sour cream until fully incorporated and the sauce is smooth, then gently warm for 1 minute without boiling.

8. 8

   Remove the pot from the heat and garnish generously with 2 tablespoons of freshly chopped dill before serving warm.