Fast, Creamy Chicken Curry

Name: Fast, Creamy Chicken Curry
Total time: 15 min
Ingredients: 2 tablespoons canola, corn or other neutral-flavored oil, plus more as needed; 1 medium onion, peeled and sliced; Kosher salt and freshly ground black pepper to taste; 1 1/2 teaspoons curry powder, or to taste; 1 pound boneless, skinless chicken breasts, sliced diagonally ½ -inch thick; 1 cup sour cream; Minced cilantro or parsley leaves for garnish

4.0

(760)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 4

Cost: $5.86 /serving

Author : Mark Bittman

chicken breast curry powder yogurt

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons canola, corn or other neutral-flavored oil, plus more as needed1 medium onion, peeled and slicedKosher salt and freshly ground black pepper to taste1 1/2 teaspoons curry powder, or to taste1 pound boneless, skinless chicken breasts, sliced diagonally ½ -inch thick1 cup sour creamMinced cilantro or parsley leaves for garnish

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.

Step 2

Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.

Step 3

Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Top similar recipes

Curated for you