A quick, tasty, and filling recipe for chicken curry.
The concept is simple.
You’re looking for maximum flavor in minimal time.
Elise Bauer
Sprinkle them on both sides lightly with salt (about 1/4 teaspoon).
Heat the oil in a large skillet on medium high heat.
When the oil is hot, add the onions.
Elise Bauer
Cook until translucent, stirring occasionally, about 5 minutes.
Sprinkle with salt and pepper while the onions are cooking.
Drain the raisins from the water and add them to the onions.
Elise Bauer
Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder.
Continue to cook for another minute or two.
Push the onions to one side of the skillet.
Elise Bauer
Place the chicken pieces in the pan in a single layer.
Cook 2 to 3 minutes on each side, until lightly browned and just cooked through.
Remove the chicken pieces to a plate.
Elise Bauer
(Bunch them together so they retain their heat.)
Add the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through.
When all is heated through, it’s ready to serve.
Elise Bauer
Garnish with cilantro and toasted slivered almonds and serve alone or overrice.
