Creamy Curry Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 teaspoons garam masala or curry powder, split
02 -
1 medium-large onion, sliced thinly (roughly 2 cups)
03 -
1 1/2 pounds chicken breast cutlets, no skin or bones (1/2 inch thick pieces)
04 -
1/3 cup golden raisins (if you like)
05 -
1 tablespoon coconut oil or olive oil, your choice
→ Sauce & Seasonings
06 -
1 cup sour cream (or a mix of yogurt and cream)
07 -
Salt (kosher preferred)
08 -
Black pepper, freshly ground
→ Garnish
09 -
Cilantro, chopped fine
10 -
Slivered almonds, toasted (if you’d like)
# Instructions:
01 -
Slice the chicken smaller, then season with salt and 1 teaspoon of the curry powder. Rub it in well.
02 -
In oil, cook onions until they look soft and clear. Add the raisins (if using) and the rest of the curry powder.
03 -
Move the onions to one side, cook the chicken in the empty space for about 2-3 minutes on each side until golden. Put chicken on a plate once done.
04 -
Blend in the sour cream or yogurt mix, heating it gently. Add a splash of water to thin if necessary. If using yogurt, don’t let it boil.
05 -
Put the chicken back in the pan, toss it in the sauce to coat, and sprinkle with cilantro and almonds if you'd like.
# Notes:
01 -
Chicken pieces should be about 1/2 inch thick.
02 -
You can swap sour cream for yogurt if you prefer.
03 -
Avoid boiling the sauce if you’re using yogurt since it may separate.