Ingredients portion 6
Chicken thighs 6 pieces
Onions 1 head
Carrots 1 piece
Garlic 2 cloves
Sour cream 150 g
Water 100 ml
Mustard 1 teaspoon
Vegetable oil 50 ml
Wheat flour 2 tablespoons
Paprika 1 tablespoon
Curry to taste
Parsley 15 g
Salt to taste
Ground black pepper to taste
Cooking instructions 1 hour
1 Finely dice the onion and carrots. The carrots can also be grated, which is quicker but less pretty.
2 Salt and curry the chicken.
3 Heat the oil in a frying pan and fry the chicken meat over a high heat until golden brown.
4 Put the chicken in a clean dish.
5 In the same pan, fry the onion and carrots for 5-7 minutes.
6 Squeeze the garlic, stir and return the chicken to the pan.
7 Mix the soured cream with the mustard, water, paprika, flour, salt and pepper.
8 Pour the sour cream sauce into the pan with the chicken, cover and stew for 30-35 minutes.
9 Finish with a sprinkling of chopped parsley. Serve with boiled rice. 
