Chicken Stroganoff

Ingredients

• 1 kilogram chicken breast, washed and cut into cubes or slices
• 1 cup mushrooms, fresh or canned
• 1 large onion
• 1/2 cup corn (optional)
• 2 cups cooking cream
• 2 cups milk
• 1 tablespoon flour
• a pinch of grated nutmeg
• a pinch of ground cardamom
• a small cup of vegetable oil
• 2 tablespoons butter
• 1 chicken bouillon cube
• For the chicken marinade:
• 1 tablespoon soy sauce
• 2 tablespoons mustard
• 1 tablespoon vinegar
• 1 teaspoon grated ginger
• 4 garlic cloves, crushed
• 2 tablespoons pepper paste
• 1 tablespoon black pepper
• salt to taste
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon saffron powder
• 1 tablespoon chicken seasoning

Method

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2. Mix all the ingredients above to marinate the chicken. Marinate the chicken pieces for at least two hours.
3. Fry the finely chopped onion in oil and butter until softened. Add the bouillon cube and mushrooms and stir a little.
4. Add the marinated chicken and sauté over high heat for about ten minutes. Cover and simmer on low for about fifteen minutes.
5. Meanwhile, whip the cream with the milk, flour, nutmeg and cardamom, and add the mixture over the chicken and stir.
6. When the sauce boils, simmer the chicken Stroganoff on low heat for ten more minutes.
7. Serve the chicken Stroganoff with buttered basmati rice seasoned with rice spices and dill, and garnish with corn and toasted cashews. You may also serve it with boiled pasta.