recipe-1

Recipe-1 › Curries of the world › Chicken paprikash

All over Hungary, Hungary

Chicken paprikash (Paprikás csirke)

Hungarian chicken in a paprika and onion sauce finished with sour cream. Like goulash and pörkölt, it starts exactly like the base recipe: onions in fat, then paprika.

Chicken paprikash
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Chicken paprikash. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Chicken paprikash

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken legs and thighs.

From the base recipe

  • 2 Onions
  • Green chillies not used
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 250 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Chicken paprikash

  • 2 tbsp Sweet Hungarian paprika (lots)
  • 1 · 1 Green peppers and a tomato
  • 200 g · 1 tbsp Sour cream mixed with a spoon of flour

Leave out

  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Chicken paprikash: do thisChop the onions finely; use a green pepper and a little hot paprika instead of green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Chicken paprikash: do thisFry slowly in oil or lard until soft and golden.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Chicken paprikash: do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Chicken paprikash: do thisAdd the chicken and brown it lightly.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Chicken paprikash: do thisTake the pan off the heat and stir in 2 spoons of paprika (it burns easily).

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Chicken paprikash: do thisAdd a little water, the pepper and the tomato.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Chicken paprikash: do thisSimmer 35 minutes, then stir in the sour cream with flour and heat until thick.

Serve: With nokedli (small dumplings) or noodles.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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