Chicken Goulash

Serves 4–6
Preparation time: approx. 25 minutes
Difficulty: easy
Cooking time: 1 hour 15 minutes
Total time: 1 hour 40 minutes

Ingredients
1 kg boneless chicken, diced
10 medium carrots, sliced
6 celery stalks, sliced
2 peppers, diced
750 g fresh mushrooms, cleaned and sliced
1 kg potatoes (approx. 5 medium), peeled and diced
4 large onions, roughly chopped
6 garlic cloves, crushed
3 tbsp vegetable oil
3 tbsp potato starch
2 tbsp sweet paprika
2 tsp cinnamon
450 ml stock
200 ml red wine
4 tbsp ketchup
Salt and pepper to taste
Parsley, kale and white cabbage to garnish

Preparation
Heat the oil in a large pan and sauté the onions, peppers and garlic for about 4 minutes until translucent. Add the diced chicken, season with salt, pepper, cinnamon and paprika and gently brown on all sides for about 10 minutes.
Add the potato starch and cook for about 1 minute. Add the potatoes, mushrooms, carrots, celery and ketchup. Pour in the stock and red wine, bring to the boil, reduce the heat and simmer gently for at least 1 hour. Taste and adjust the seasoning.
Serve the goulash on a bed of kale with briefly fried, shredded white cabbage for an attractive touch of colour.