Monday, April 21, 2008

Bittman's Fast, Creamy Chicken Curry

Modified from a recipe on Mark Bittman's Blog, Bitten.

  • 2 tablespoons canola, corn or other neutral-flavored oil
  • 1 medium onion, peeled and sliced
  • Salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons curry powder, or to taste
  • 1 pound boneless, skinless chicken breasts, in 4 pieces
  • 1 large tomato, chopped
  • 1 cup yogurt (or sour cream)
  • Minced cilantro or parsley leaves for garnish
  • cooked white rice

  1. Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
  2. Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Add chopped tomato. Cook about 2 minutes per side over medium heat; remove chicken to a plate.
  3. If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Notes: This isn't the best version of chicken curry, but considering how quick it is to make, it's pretty good!

Tim's Rating: "Didn't care for it." (He won't give me a number!)
Liz's Rating: 8/10

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