Creamy Chicken Curry (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 medium onion, sliced thin (around 2 cups)
02 - 1/3 cup golden raisins, optional
03 - 3 teaspoons curry powder or garam masala, split up
04 - 1 1/2 lbs boneless, skinless chicken breasts (cut into 1/2-inch thick pieces)
05 - 1 tablespoon extra virgin olive oil or coconut oil

→ Sauce & Seasonings

06 - Fresh ground black pepper
07 - Kosher salt
08 - 1 cup sour cream (or a mix of regular cream and yogurt)

→ Garnish

09 - Chopped fresh cilantro
10 - Toasted slivered almonds, optional

# Instructions:

01 - Slice chicken into small pieces, then sprinkle on salt and 1 teaspoon curry powder, massaging it into the meat.
02 - Cook onions in the oil till soft and clear. Toss in raisins (if using) and the remaining curry powder.
03 - Slide onions to one side and brown chicken for about 2-3 minutes per side. Move cooked chicken to a plate.
04 - Combine sour cream or yogurt blend in the same pan and warm it gently. If it's too thick, add some water. Avoid high heat if using yogurt.
05 - Put the chicken back in the pan. Coat it with the sauce, then sprinkle over cilantro and almonds if you'd like.

# Notes:

01 - Make sure chicken is around 1/2-inch thick slices.
02 - You can swap sour cream with yogurt if you prefer.
03 - When using yogurt, keep the sauce from boiling, or it may curdle.

Back