Serves 4
35 min
Chicken Curry In A Hurry
Recipe GLPR5940e1e95ae45b
A quick and satisfying Indian-inspired curry dish featuring tender chicken breasts cooked in a fragrant yellow curry sauce with caramelized onions and sour cream. Golden raisins add a touch of sweetness, while fresh cilantro provides a bright finishing flourish. This weeknight-friendly curry comes together in minutes without sacrificing flavor.
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Ingredients
1 tablespoon corn, grapeseed, or olive oil
1 medium onion, sliced
1 1/2 teaspoons yellow curry powder
4 skinless, boneless chicken breast halves, about 1 to 1 1/2 pounds
1/3 cup golden raisins, optional
1 cup sour cream
Salt and freshly ground black pepper to taste
Fresh cilantro or parsley for garnish, minced
Directions
Heat the oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring occasionally, for about 4 to 5 minutes until the onion begins to soften and lightly caramelize.
Sprinkle the curry powder over the onions and stir well to coat. Cook for about 1 minute, stirring constantly, until the curry powder becomes fragrant.
Place the chicken breast halves into the skillet, nestling them among the onions. Season with salt and pepper to taste.
Cover the skillet and cook for 12 to 15 minutes, turning the chicken halfway through, until the internal temperature of the thickest part of each chicken breast reaches 165°F. The chicken should be cooked through and no longer pink inside.
Remove the skillet from heat. Stir in the sour cream until well combined with the pan juices. If using raisins, fold them in gently at this time.
Taste and adjust seasoning with additional salt, pepper, or curry powder as desired. Transfer to a serving dish and garnish generously with fresh minced cilantro or parsley.
