The breast needs to be refrigerated. Fillet separated from the bones and cut into equal small cubes. Peel and coarsely chop garlic. In a bowl, mix meat, garlic, seasoning and leave to marinate for a while. Separately want to note the next time. I specifically pointed out what seasoning you prefer for this dish. The fact that the composition of this wonderful seasoning, in addition to any other spices, cinnamon is present, it makes the taste of the finished dish richer.

And while chicken is marinating, prepare vegetables for our stew. Onion peel and cut in small cubes

Carrots grate on a coarse grater

In a deep frying pan warm up vegetable oil and passeruem our vegetables

In the finished onion spread with our flavorful fillet, mix well and let the chicken a little browned

While fried meat, prepare the sauce. For this mix the sour cream, tomato paste and flour. Mix thoroughly to avoid lumps.

Will add to our sauce is the boiling water in the ratio 1:1 and immediately mix thoroughly, avoiding stratification

Slowly pour the sauce in our stew is almost ready, mix well and if needed doselevel, slightly reduce the heat and leave to stew for 10 more minutes.

This goulash will fit any garnish. Today we have horns.