- STEP 1
Fry the garlic in the oil for 1 minute then add the chicken and stir until white all over.
- STEP 2
Add the salt, pepper, onion and bell pepper and cook for a further few minutes stirring occasionally until the onion begins to soften.
- STEP 3
Add the paprika and chilli flakes, give it a good stir and cook for a minute to allow the flavour to mix then add the chicken stock and tomatoes.
- STEP 4
Bring to the boil then cover and simmer for 40 minutes stirring every now and then to avoid sticking.
- STEP 5
Take a few spoons of the tomatoey liquid, add it to the sour cream and mix with the flour before adding the mixture back to the pot, stir and simmer for a further 5 minutes and then serve hot with pasta or bread.