2 large onions, thinly sliced 2 tsp. (10 ml) Robertsons crushed garlic 4 Tbsp. (60 ml) Flora Oil 1.5 tsp. (7.5 ml) Robertsons paprika 6chicken pieces 0.5 tsp. (2.5 ml) caraway seeds (optional) 350ml Knorrox chicken stock 2 large tomato, chopped 1 Tbsp. (15 ml) sherry 125 ml (½ cup) low fat natural yoghurt 1 Tbsp. (15 ml) cornflour 1 green pepper, sliced

Preparation (4 Portion)



  1. Sauté the onions and garlic in 3 Tbsp. (45ml) Flora oil until soft but not browned. Add the paprika and mix well.
  2. Add the chicken and sauté for 5 minutes, turning the portions until coated with the paprika mixture.
  3. Place the lid and cook for 20 minutes.
  4. Add caraway seeds, stock and tomatoes and simmer for 40 minutes or until the chicken is tender. Remove the chicken portions to a platter and keep warm.
  5. Reduce sauce over high heat to approximately 250ml. Stir in the sherry.
  6. Mix the low fat natural yoghurt and cornflour together and add to the sauce. Bring to the boil and pour over the chicken.
  7. Sauté the green pepper in the remaining Flora oil and use to garnish.
  8. Serve on a bed of rice with a green salad.

Tips: If you’re looking for tasty Flora recipes that have your heart health in mind, be sure to take a look at our selection of healthy recipes.

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