If I’m perfectly honest, this isn’t my recipe — but I feel confident in claiming it, because it’s my mother’s! I grew up having this, and it’s a dish I really love(d). It’s so simple to make, I’m not sure why we didn’t have it more often, but it was always a treat. Right now, with the current climate, I think dishes that only require a handful of ingredients are vital, and if they happen to be comfort food as well — so much the better.
If you are vegetarian or vegan, I would recommend swapping out the chicken for tofu, I think it would still make a cracking dish. Maybe add in the tofu at the end though, and sauté it separately so that it still has a bit of texture and crunch.
This would be improved by a homemade stock, if you have it, but I’ve always used stock cubes. A real stock would give it even more depth of flavour. I believe that nutmeg is also often used in traditional stroganoff, and if I were making a beef version, I would have added that, too. I just felt like it didn’t have as much of a place here (I can easily be wrong about that).
- 1 small onion, diced
- 2-4 garlic cloves, chopped
- 250g mushrooms, sliced*
- 250g sour cream
- 450g chicken breast or thighs, cubed
- 1 tsp cumin
- 1 tsp chicken masala
- 1/2 tsp pepper
- 1 chicken stock cube
- Sweat the onions with some olive oil, and when translucent add the garlic
- Once a little browned, add the chicken, and once that turns white with the heat, add your spices
- Sauté for about 2-3 minutes, until everything is well incorporated, then add the sour cream and stir it in thoroughly
- Add about double the amount of water to sour cream (450-500ml) and the stock cube
- Add the mushrooms, then cover and leave to cook on a medium-low heat for 25mins
- Serve with rice, bread, or even pasta — I like serving mine with rice
Please make this! If you, tag me @sandkitchen I would absolutely LOVE to see your recreations.
As always, bilafiya!
(well wishes and wellbeing)
Sand Kitchen 
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