Fast, Creamy Chicken Curry
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola, corn or other neutral-flavored oil, plus more as needed
- 1medium onion, peeled and sliced
- Kosher salt and freshly ground black pepper to taste
- 1½teaspoons curry powder, or to taste
- 1pound boneless, skinless chicken breasts, sliced diagonally ½ -inch thick
- 1cup sour cream
- Minced cilantro or parsley leaves for garnish
Nutritional analysis per serving (4 servings)
327 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 481 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
After reading some of the reader comments on the original recipe, we retested it and made some changes and clarifications: 1. Use 1 pound of chicken breast meat cut into slices (not four one-pound chicken breasts). 2. To prevent curdling, we recommend use sour cream not yogurt. 3. We increased cooking time from 15 to 25 minutes. We hope this helps!
For those who are off dairy, I used a creamy coconut milk instead of yogurt or sour cream and it was very tasty.
I tried the revised version and really liked it. My only change was to cook the breasts first whole and then remove and slice while making the sauce. Then put the pieces in as directed. Also used mucho curry. 11/2 teaspoons to me is like why bother.
I read the comments before cooking- glad I did! A couple of notes- 1. cubed my chicken for a quicker cooking time 2. Toward the end of the onions sauteeeing, I added a 1” knob of ginger and 3 cloves of garlic that I had grated with my micro planed. 3. Added 1.5 cups of frozen peas after adding the sour cream. 4 Inout a lid on the chicken for a few minutes at the end to ensure the chicken cooked through. 4. I served this alongside the NYT recipe for miso glazed butternut squash which was an excellent, unexpectedly good pairing. Will make again.
It’s just not good. Too much sour cream. That is all you taste
It certainly is fast and easy. The sour cream is very indulgent. It really needs a robust accompanying side dish. I found cutting the chicken breast into strips before cooking made it easier to season the chicken more thoroughly and quickened the cooking process assuring that the chicken was not pink in the center.
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