chicken stroganoff

boil 150 g of boneless chicken (cut into 1 inch pieces) in a saucepan till almost done, separate chicken pieces and stock and keep aside.

finely chop one big onion and 5 garlic pods.
cut 100 g of small mushrooms into halves.
chop 5 long green chillies.
dice one medium carrot.
chop parsley to garnish.

heat one tablespoon of olive oil in a thick bottomed kadai. saute the onions and garlic till light brown. add the mushrooms and saute for a minute on high heat. add the chicken and cook till brown. add salt to taste and one teaspoon of fresh ground pepper. stir and add one teaspoon of Worcestershire sauce and let it cook for a minute.

add the chopped green chillies and chicken stock and stir till it boils. add the diced carrot, cover and cook on low flame till done. (add cornflour in water for a thicker consistency). add 200 ml of cream and stir continuously till the first bubble appears, switch off the heat and add the parsley. add more fresh ground pepper if desired.

serve with rice or noodles.