Yummy Chicken Curry
Submitted by happyzhangbo
Yummy chicken curry: tender curried chicken in a quick, creamy sour cream sauce with sweet golden raisins, ready in about 20 minutes. A fast, mild weeknight curry that skips the coconut milk and the long simmer.
YIELD
4 servingsPREP
6 minCOOK
14 minREADY
20 minWhen you want curry on a weeknight but don’t have an hour to simmer one, this is the recipe. It comes together in about 20 minutes and skips the coconut milk in favor of a quick, tangy sour cream sauce, which makes it creamy and mild without the long cooking.
The flavor-building is smart and fast. You bloom half the curry powder in the oil with the onions first, which wakes up the spices and deepens their flavor, then season the chicken with the rest before searing. That two-stage seasoning packs in more curry flavor in less time.
Optional golden raisins are a lovely touch, plumping in the sauce and adding little bursts of sweetness that play against the warm spice, a classic move in milder curries. Once the chicken is browned, you build the sauce right in the same pan: stir in the sour cream and let it thicken over gentle heat (keep it low so it doesn’t curdle), then return the chicken to finish cooking through. Garnish with fresh cilantro and serve over rice to soak up the creamy curry sauce. Fast, comforting, and easily adapted to whatever heat level you like.
Kitchen Tips
- Bloom the curry powder in the hot oil first. Toasting the spices briefly deepens their flavor.
- Keep the heat low once the sour cream goes in. Too hot and it can curdle instead of thickening smoothly.
- Don’t overcook the chicken breast; it cooks fast and dries out, so pull it as soon as it’s done.
- The golden raisins are optional but add a nice sweet-savory balance against the curry.
Variations
- Use chicken thighs for juicier, more forgiving meat.
- Stir in peas, spinach, or diced apple.
- Add a pinch of cayenne or fresh chili for more heat.
Ingredients
Directions
Put the oil in a large skillet over medium high heat.
When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder.
Move the onion to one side of the skillet and add the chicken in one layer.
Cook for about 2 minutes on each side.
Transfer to a plate.
Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick.
Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
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