Chicken Curry Hurry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup optional golden raisins
02 -
1 tablespoon of either coconut or olive oil
03 -
1 medium onion, sliced thinly (makes about 2 cups)
04 -
3 teaspoons of garam masala or curry powder, split
05 -
1 1/2 pounds chicken breast cutlets (boneless and skinless, about 1/2-inch thick)
→ Sauce & Seasonings
06 -
Freshly cracked black pepper
07 -
Coarse salt (like kosher salt)
08 -
1 cup creamy mix of yogurt and cream, or just sour cream
→ Garnish
09 -
Chopped fresh cilantro leaves
10 -
Optional toasted slivers of almonds
# Instructions:
01 -
Slice chicken into smaller bits, then rub with seasoning. Add salt and 1 tsp of the curry powder to coat fully.
02 -
Heat up your oil and cook the onions till they’re tender. Toss in raisins (if you're using them) and the remaining curry powder.
03 -
Move onions aside. Sear chicken for 2-3 minutes on each side, till they’re a nice golden. Take them out and set aside.
04 -
Mix sour cream (or yogurt combo) into the pan. Warm it up but don’t boil if yogurt’s included—it could split. Loosen it with water if it feels thick.
05 -
Slide the chicken back into your pan and cover it with sauce. Sprinkle on cilantro and almonds before serving.
# Notes:
01 -
Keep chicken pieces about 1/2-inch in thickness.
02 -
Sour cream isn’t a must—swap in plain yogurt instead.
03 -
If yogurt is used for the sauce, avoid boiling to stop clumping.