Recipe: Chicken Curry
Jan. 2nd, 2009 12:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quidditchgrrlHey all. (I know, two posts in a day! The world has come to an end.)
Just made this recipe, and it was AWESOME and super-easy. Not strictly "curry" in the sense of being authentically "Indian," but certainly yummy and fast (hence the name).
Chicken Curry in a Hurry
Serves 4
1 T. olive oil
1 medium onion, sliced (I use yellow for more flavor)
1/3 c. golden raisins
salt and pepper to taste
1 1/2 t. curry powder, or to taste (yellow is best)
4 skinless, boneless chicken breasts, 1 - 1 1/2 lbs.
1 c. sour cream
Minced cilantro or parsley, for garnish
Heat oil in large skillet over medium-high heat. When hot, add onion and raisins, sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat down to medium, sprinkle with half the curry powder, and continue to cook while prepping chicken.
Season chicken with salt, pepper and the rest of the curry powder. Move onion mix to one side, bring heat back to medium-high and add chicken in one layer. Cook for about 2 minutes per side, then transfer to a plate.
Add sour cream to skillet and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook a few more minutes, until cooked through, turning once.
Garnish with cilantro and parsley, and serve with rice.
You definitely need to watch out, or you'll burn the onion...otherwise, this takes all of 15 minutes from start to finish, which is about how long it takes to make mac and cheese. *pats belly*
Just made this recipe, and it was AWESOME and super-easy. Not strictly "curry" in the sense of being authentically "Indian," but certainly yummy and fast (hence the name).
Chicken Curry in a Hurry
Serves 4
1 T. olive oil
1 medium onion, sliced (I use yellow for more flavor)
1/3 c. golden raisins
salt and pepper to taste
1 1/2 t. curry powder, or to taste (yellow is best)
4 skinless, boneless chicken breasts, 1 - 1 1/2 lbs.
1 c. sour cream
Minced cilantro or parsley, for garnish
Heat oil in large skillet over medium-high heat. When hot, add onion and raisins, sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Turn heat down to medium, sprinkle with half the curry powder, and continue to cook while prepping chicken.
Season chicken with salt, pepper and the rest of the curry powder. Move onion mix to one side, bring heat back to medium-high and add chicken in one layer. Cook for about 2 minutes per side, then transfer to a plate.
Add sour cream to skillet and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook a few more minutes, until cooked through, turning once.
Garnish with cilantro and parsley, and serve with rice.
You definitely need to watch out, or you'll burn the onion...otherwise, this takes all of 15 minutes from start to finish, which is about how long it takes to make mac and cheese. *pats belly*
