This. This is my favorite dish to make. Ever.
It delivers on everything I find important in college cooking: delicious, quick, easy, and filling. In about 20 minutes, you can develop Indian flavors that are insanely bold and comforting. This dish transports me back to my college kitchen with my roommates, if not to my favorite (Americanized) Indian restaurant in Los Angeles.
This dish has golden raisins, which add a subtle sweetness and pop. They literally pop in your mouth, FYI. If you’re feeling vegetarian, omit the chicken for something else. I’ve made it with pre-boiled cubed potatoes, tofu, and cauliflower, and the vegetarian options work out well. The potatoes may soak up all the curry sauce, so you may want to add either more sour cream or broth if you find your dish too dehydrated.
Unfortunately, I can’t say I made up this recipe from scratch. I gotta thank the great Mark Bittman from the New York Times for developing this recipe. I’ve adapted the recipe into my own, adding a few non-major twists here and there. Please make this. If you make absolutely nothing else I’ve posted on this blog, I would consider you marvelous if you try this dish.
Here’s what you need:
2 boneless skinless chicken breasts, white (or yellow) onion, sour cream(low-fat works here), golden raisins, curry powder, cilantro, green onions, salt, and pepper.
Cut your chicken breasts into 1-inch cubes.
Now slice up the onion. Slices, please. I don’t want them chopped, diced, or minced.
In a large skillet over medium-high heat, add some olive oil, the sliced onions, golden raisins, salt, and freshly ground black pepper.
Stir it, baby.
While your onions are cooking and getting all translucent, season your cubed chicken with some curry powder, salt, and pepper. Mix thoroughly.
Back to the onions. After about 6 minutes, they should look softened and translucent. Now add some curry powder. This will pack a punch. Do it.
Stir it all around and let it continue to develop its flavors for 2 minutes.
Nice. Okay, now push the onions over to their own side of the skillet. It’s time to get serious.
Add the chicken to the pan. Don’t over stack the chicken on top of each other. Make sure they’re cooking on one layer.
Cook the chicken for about 5-7 minutes, moving them around occasionally so that they get browned and cooked. They’re cooked when they’re opaque and no longer pink. Remember, keep those onions on their own side. They’ll mingle soon with the chicken. Give it a few minutes to finish cooking.
Now that your chicken is almost done, add the sour cream. This. This is why I love this dish. The sour cream makes the chicken and the onions love each other. Stir the sour cream around until mixed. Let the ingredients mingle and share the love for about 2 minutes.
Almost fini. Add some chopped cilantro and green onions, too.
Now taste the sauce. Does it taste bland? Maybe? Okay. Add some more curry powder. And salt and pepper, if you please. Not sure how much? Check the recipe below.
Chicken Curry in a Hurry
Total time: 19 minutes
Prep: 2 minutes
Cook: 17 minutes
Yield: about 4 servings
1 tablespoon olive oil (or vegetable oil)
1 small white or yellow onion, sliced into thin strips (half a large onion)
3/8 cup Golden raisins (optional)
Freshly ground black pepper
2 teaspoons yellow curry powder
2 skinless, boneless chicken breast halves cut into 1-inch cubes
1 cup sour cream
¼ cup chopped fresh cilantro leaves
¼ cup chopped green onions, green and white parts (about 2 green onions)
Serving suggestion: White or brown rice
In a large skillet over medium-high heat, add oil, sliced onions, raisins, ¼ teaspoon each salt and pepper, and cook, stirring occasionally, until translucent and softened, for about 6 minutes. Add 1/2 teaspoon curry powder and stir in until mixed. Continue to cook for 2 minutes.
As onions continue to cook, season chicken with 1 teaspoon of curry powder, ¼ teaspoon salt, and ¼ teaspoon pepper, and mix until combined. Using a spatula or wooden spoon, push onions to one side of skillet and add seasoned chicken cubes to pan in one layer. Cook chicken pieces until opaque and center is fully cooked through and no longer pink, about 5 to 7 minutes. Add sour cream and stir constantly over medium-low heat until chicken and onion mixture is evenly heated and combined thoroughly, about 2 minutes. Stir in chopped cilantro and chopped green onions. Adjust seasoning, if necessary; if seasoning is needed, add ½ teaspoon curry powder, ¼ teaspoon salt, and ¼ teaspoon black pepper, or more to taste. Serve immediately over steamed rice.