So the recipe for this is based on one from my mother in law, which makes it Austrian, but it's a bit difficult to find a recipe for it online. Two more changes were made.
First, I skip the beer that she uses. I stopped cooking with alcohol a while back because alcohol does not evaporate from stews, even if they stand for hours. If you cook for kids, leave the alcohol out. I usually add some vinegar if I need some complex acidity.
Second, chicken is really hard to get right. Meat gets soft at 40°c as the myosin denatures, then dry and hard at 66°C after the actin denatures, and then gets soft again if you cook it at 70°c for a long time. To be food safe, it has to be cooked at an internal temperature of 74°c for 3 minutes.
Enter Indian cuisine.
I've noticed that several recipes that call for a yoghurt marinade actually come out nice and succulent even if there was no marinating time. They can stay in the oven for long enough to be done and safe, and still be juicy. For this recipe, I've applied that principle in such a way that it's basically become an Austrian tikka massala!



For this dish I'm using rice in bags. Feel free to disregard the rice parts if you're using a rice cooker. We've got to get the water boiling for our rice, so lets get to that first. The rice should be non-sticky, so this is also a good moment to wash it and get the loose rice flour off the grains.


Get a lot of chicken breast- this recipe calls for white meat.
Cut into strips two fingers wide and place in an oven dish you don't mind getting really crusty.
Add minced garlic to taste, two cloves is plenty for my unadventurous kids.
Salt the meat, and add lots of sweet paprika powder (Austrian cuisine is close to Hungarian). I would say about a teaspoon of paprika for every half chicken breast.
Turn the meat over until the seasoning is everywhere.
Cover with full-fat plain yoghurt. Add another spoon of paprika per half breast, and mix everything.
Switch the oven on (180°c) and slide the dish in.


In a small casserole, put a can of tomatoes to a simmer with some paprika and salt added in.


Put the rice in the water, and go set the table. Once the rice is done, get it out of the water to drain.


The chicken should be done now; take the dish out of the oven. Take the strips out and dice them to the size of a fingertip, add the diced chicken back into the dish. Add the tomatoes and mix thoroughly.
Season to taste with paprika and salt and serve.