Chicken Curry in a Hurry

We first encountered “Chicken Curry in a Hurry” in Mark Bittman’s Quick and Easy Recipes from the New York Times.

The concept is simple. You’re looking for maximum flavor in minimal time.

We’ve made a few small changes to Mark’s original recipe—cutting the chicken into easier to cook pieces, salting the chicken first to intensify its flavor, plumping the raisins, and doubling the amount of curry powder.

It’s an easy curry dish, with lots of flavor, that can be made in about 30 minutes!
Recipe updated May 27, 2014

Chicken Curry in a Hurry Recipe

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast cutlets*
• Salt
• 3 teaspoons your favorite yellow curry powder or combination of curry spices (such as garam masala)
• 1 Tbsp coconut oil, rice bran oil, or olive oil
• 1 medium-large onion, thinly sliced crosswise (about 2 cups
• 1/3 cup golden raisins (optional), placed in a bowl and covered with water to plump them
• Freshly ground black pepper
• 1 cup sour cream or a mixture of plain full-fat yogurt (or Greek yogurt) and whipping cream or sour cream
• Minced fresh cilantro and toasted slivered almonds (optional) for garnish

*The cutlets should be about 1/2-inch thick. If you are starting with full chicken breasts, cut them in half horizontally, or pound them to 1/2-inch thickness with a meat hammer between two layers of wax paper.

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