Chicken Stroganoff; the Indian way.

Like all recipes in the world, the stroganoff too comes with its hearty share of pages to fill. As most of us are well conversant with the history of KFC, its the same with this russian beauty which comprises of sauteed pieces of beef served in a sauce with sour cream. Quiet like its name, I used to think that the word ' Stroganoff' must be the later part of some individuals name; but the originator of this recipe was Elena Molokhovets. For it was she who had passed down the recipe in her cookbook ' A Gift to Young Housewives' where this amazing recipe was recorded for the first time.

So from Elena's kukhnya to Jiya's kitchen, a couple or two centuries in between, the glamorous stroganoff was reinvented in my humble kitchen with a couple of modifications to not only suit the Indian palate but also keep the calories at bay.

Hope you have fun cooking it!
Bon Appetit.

Cooking Time: 15 mins               Prep. Time: 10 mins                Serves: 4

Ingredients:

1. Chicken Breast: 600gms cut into thin 1' stripes
2. Onion: 1 small, finely chopped.
3. Button Mushroom: 4-5, chopped roughly.
4. Sweet corn: 1/2 cup
5. Green Peas: 1/2 cup
6. Paprika: 1 tsp.
7. Chicken or mushroom broth: 2 cups.
8. BBQ Sauce: 4 tsp.
9. Oil: 2 tsp ; Butter: 2 tsp
10: Pepper and Salt: To Taste

Method:

1. Heat a heavy bottomed skillet on medium flame. Add some oil and once it's warm, add the chopped onion and mushroom till the both are golden.

2. Add the chicken, paprika, salt and pepper and cook till chicken breasts and cook till they have some colour.

3. Now add the stock and let the chicken simmer away for 5 minutes or till done on a low heat.

4. Now add the corn, peas, BBQ sauce and butter, mix well cover the lid and let it cook away till the veggies are cooked.

5. Once done, serve it with toast, rice or roti. 

If you want, you can add some sour cream before serving.