Thursday, March 29, 2012

Chicken Curry in a Hurry

This is not, by any means, an authentic curry recipe. I do love Thai and Indian curries but have been unsuccessful making them at home. If you have any tried-and-true recipes for those, please share them with me in the comments! Until then, we really like this version and it's super easy to make. It comes from Simply Recipes and she got it from Mark Bittman. He is a food writer for the New York Times (The Minimalist) and also wrote "How To Cook Everything". He is a little arrogant but I happen to like his no-nonsense approach to cooking. He keeps his recipes really simple. I added a couple of steps and ingredients so I hope you enjoy my version.

Time: 20 minutes
Serves: 2

  • 2 boneless skinless chicken breasts
  • half of a large onion
  • 1/4 cup of chicken broth
  • 3/4 cup of sour cream (I used light)
  • 1 1/2 tsp curry powder
  • 1 TBSP olive oil
  • salt, pepper and cayenne pepper
  • fresh cilantro or parsley
  1. Trim the fat from your chicken breasts and butterfly them by slicing them in half horizontally.
  2. Pat your chicken breasts dry and then season each side with kosher salt, pepper, a little cayenne pepper and some curry powder. (The recipe says to use about 3/4 tsp curry powder total to season, then to use the rest in the sauce)
  3. Peel your onion and slice it thinly.
  4. Rinse and chop a little fresh cilantro or parsley for your garnish.
  1. In a large saute pan, heat your 1 TBSP of olive oil over medium-high for a couple of minutes.
  2. When your oil is hot, add your sliced onions and cook for 4-5 minutes until they're soft.
  3. Add the other 3/4 tsp of curry powder to your onions and cook for another minute or two.
  4. Move your onions to one side of the pan and turn the heat to high. If your pan is really dry, you may want to add a touch more olive oil to the pan. Add your chicken to the pan and cook for 3-4 minutes on each side.
  5. Move your chicken to a plate (it won't be fully-cooked yet) and add your 1/4 cup of chicken broth to the onions, using a wooden spoon to scrape all of the yummy bits from the bottom of the pan.
  6. Turn your heat down to medium low and add your 3/4 cup of sour cream. Stir together, then add your chicken (along with any juices from the plate) back to the pan.
  7. Cook the chicken in the sauce over medium-low heat for another 5-7 minutes until your chicken is cooked through.
  8. Serve chicken over rice, topped with fresh cilantro or parsley.

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