Chicken Goulash

I also call this meal chicken stroganoff. The only difference is that this doesn't have mustard. It's a great quick meal when done in the pressure cooker when you come home from work, starving!

Ingredients

500-600g chicken thigh, cut into 2cm cubes
1 large brown onion, halved, thinly sliced
1 green capsicum, diced
Small amount of chilli paste
2 garlic cloves, finely chopped
1 ½ tablespoons sweet Hungarian paprika
400g button mushrooms, sliced
1 cup dry white wine
1 teaspoon chicken stock powder
3 tablespoons tomato paste
1 teaspoon cornflour
3 tablespoons sour cream
Steamed rice, to serve

Method for Slow Cooker

Heat 1 tablespoon of oil in a large saucepan over high heat. Add the chicken. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add the onion, capsicum and mushrooms. Cook for 2-3 mins.
Add wine and chicken stock powder. Bring to the boil. Add the paprika and tomato paste and stir. Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
After 2.5 hours, add in the sour cream.
Serve with steamed rice.

Method for Pressure Cooker

Heat 5 tablespoon of oil in the pressure cooker over high heat. Add the chicken once the oil starts to smoke slightly. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add wine and chicken stock powder. Bring to the boil. Add the paprika and tomato paste and stir. Add the cornflour and make sure it is stirred in well. Reduce heat to medium. Cook for about 10 mins.
Place lid on, and cook on high for 5 mins.
Add the onion, capsicum and mushrooms. Cook for 2-3 mins.
Place lid on, and cook on high for a further 3 mins.
Add in the cornflour and sour cream. Cook for about 10 mins, or until sauce thickens.
Serve with steamed rice.