Quick Creamy Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon of coconut or olive oil, your choice
02 -
3 teaspoons of curry powder or garam masala, split up
03 -
A medium onion, sliced thin (about 2 cups)
04 -
Optional: 1/3 cup of golden raisins
05 -
1.5 pounds of boneless chicken breasts, about 1/2-inch thick
→ Sauce & Seasonings
06 -
A pinch or more of kosher salt
07 -
Ground black pepper, to taste
08 -
1 cup of sour cream or a blend of cream and yogurt
→ Garnish
09 -
Chopped fresh cilantro
10 -
Optional: Toasted almond slivers
# Instructions:
01 -
Cut the chicken into manageable pieces. Rub on some salt and a teaspoon of curry powder.
02 -
Heat oil and cook onions until soft. Toss in the raisins (if you're using them) along with the rest of the curry powder.
03 -
Move those onions to the side and cook the chicken for 2-3 minutes per side until it gets some nice browning. Take it out and put it on a plate.
04 -
Mix in the cream or yogurt with the onions. You can add water if it's too thick, but don't boil if yogurt's in the mix.
05 -
Place your chicken back in the pan and cover it with the sauce. Add cilantro and almonds on top before serving.
# Notes:
01 -
Chicken pieces should be around 1/2-inch thick for cooking.
02 -
You can swap sour cream with yogurt if you prefer.
03 -
Avoid boiling the sauce with yogurt to keep it smooth.