Devilled Chicken Recipe

• 350 g Boneless Chicken (chopped)
• 30 g Flour
• 1 tbsp Cayenne Pepper
• 1 tsp Paprika Powder
• 1 Onion (chopped)
• 30 g Butter
• 115 g White Grapes
• 4 tbsp Apple Puree
• 450 ml Milk
• 150 ml Soured Cream

• Mix flour, paprika, and cayenne pepper together in a bowl.
• Dip the chicken pieces in the flour mixture and dust the excess flour.
• Heat butter in a frying pan and fry the dipped chicken pieces, along with onion, for 4-5 minutes.
• Add the unused flour mixture in the chicken and stir well.
• Pour milk slowly, stirring to form a smooth and thick sauce.
• Add apple puree and grapes. Cook for another 20 minutes.
• Top with sour cream and paprika.
• Serve hot with steamed rice.