Preparation Time: 15 min
Cooking Time: 30 min
chicken, cut into bite-sized strips
1 onion, finely sliced
garlic cloves, finely sliced
chicken stock (less salt)
cream of mushroom soup concentrate
paprika/ peri-peri salt
1. Marinate chicken in salt, pepper, paprika and a tablespoon of yoghurt.
2. Fry garlic and onions in a skillet with one tablespoon olive oil, until golden brown. Add spring onions and mushrooms. Remove onto plate.
3. Lightly dust the chicken pieces with flour on both sides, and fry in the same skillet till slightly brown and well-coated. Remove onto plate. The chicken can be done in batches based on the number of pieces and size of the skillet.
4. Use a wooden spoon to unstick the collected coating from the skillet after every batch. This coating will provide flavor and thickness to the sauce.
5. To deglaze the skillet, add a mixture of water, chicken stock and cream of mushroom soup, and bring to boil. Stir till smooth. Re-add chicken, spring onions and mushrooms to skillet. Add salt and pepper to taste.
6. Spoon in yoghurt as required, to thicken.
Serve over pasta or rice.
Note: Stroganoff generally uses alcohol such as vermouth to deglaze the skillet, and sour cream for thickening. Here, deglazing is done directly with stock and soup. Yoghurt replaces sour cream for a healthier version.