Eric'S Chicken Paprikas

• 2 Tbsp olive oil
• 2 tsp minced garlic (equivalent to 4 cloves)
• 1 chopped sweet onion
• 1 1/2 lb skinless chicken thighs cut in bite size pieces
• 5 pureed ripe roma tomatoes
• 2 1/2 tbsp Sweet Hungarian Paprika
• a pinch of salt
• a pinch of ground cumin seed
• a pinch of cayenne
• a few grinds of the pepper grinder
• 2 cups plain whole milk yogurt
• 2 tbsp unsalted butter
• 1 1/2 tbsp corn starch
• rice or egg noodles

1. Heat 2 Tbsp olive oil in large pot over high heat.
2. Add 2 tsp minced garlic (equivalent to 4 cloves). Stir till golden.
3. Add one chopped sweet onion, stir till golden brown and translucent.
4. Add 1 1/2 lb skinless chicken thighs cut in bite size pieces. Turn heat to medium. Stir until most of the pieces are mostly cooked through.
5. Add 5 pureed ripe roma tomatoes. Stir till bubbling.
6. Add 2 1/2 tbsp Sweet Hungarian Paprika, a pinch of salt, a pinch of ground cumin seed, a pinch of cayenne, and a few grinds of the pepper grinder.
7. Add 2 cups plain whole milk yogurt and 2 tbsp unsalted butter. Simmer for 5 minutes, stirring occasionally.
8. Remove about 1/4 cup of the liquid, add it to 1 1/2 tbsp corn starch, stir until smooth, then stir it back into the pot.
9. Serve over rice or egg noodles.
10. Makes 6 to 8 servings.

olive oil, garlic, sweet onion, chicken, roma tomatoes, sweet hungarian paprika, salt, cayenne, pepper grinder, milk yogurt, butter, corn starch, rice

Taken from www.epicurious.com/recipes/member/views/erics-chicken-paprikas-1236477 (may not work)