Chicken Curry in a Hurry
Ingredients
- 1 1/2 pounds boneless chicken breast
- Kosher salt Kosher salt Kosher salt
- 3 teaspoons curry powder
- 1 tablespoon coconut oil
- 2 cups onion
- 1/3 cup golden raisins
- Freshly ground black pepper Freshly ground black pepper Freshly ground black pepper
- 1 cup sour cream
- fresh cilantro fresh cilantro fresh cilantro
- Toasted slivered almonds Toasted slivered almonds Toasted slivered almonds
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Instructions
- Cut the chicken breast cutlets in half or into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon).,Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken on all sides.
- Heat the oil in a large skillet on medium high heat. When the oil is hot, add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper while the onions are cooking.,Drain the raisins from the water and add them to the onions.,Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two.
- Push the onions to one side of the skillet. Place the chicken pieces in the pan in a single layer. Cook 2 to 3 minutes on each side, until lightly browned and just cooked through. Remove the chicken pieces to a plate. (Bunch them together so they retain their heat.)
- Add the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through. If the sauce is too thick, you can add a little water to thin it.,If you are using yogurt, or low-fat sour cream, be careful not to let the mixture simmer or it may curdle!,Return the chicken to the skillet (and any juices from the plate the chicken has been resting on), and turn over the pieces in the sauce. When all is heated through, it's ready to serve.,Garnish with cilantro and toasted slivered almonds and serve alone or over rice.
Source
Original recipe: View Original