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Creamy Chicken Curry


  • 3 tbsp. olive oil
  • 6 boneless, skinless chicken breast halves, cut in half lengthwise
  • 3 tsp curry powder
  • 1 ½ tsp salt
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup milk
Heat 1 tbsp of oil in large skillet on medium high until hot. Sprinkle both sides of chicken with 1 tsp curry powder and 1 tsp salt; cook until well browned on both sides and almost cooked through, 8 minutes. Remove from skillet and set aside. (May need to do in batches, depending on size of pan.)
Add remaining oil to skillet, then add onion and cook until softened, 5 minutes; stir in garlic. Reduce heat to low and stir in remaining curry powder, remaining salt, sour cream and milk. (Make sure pan is not too hot or sour cream will curdle.) Return chicken to skillet and simmer until cooked through, 2 to 3 minutes. Serve chicken with rice.

Makes 8 servings

Source : Redbook May 2002

My son asked if I could use his plate for my page tonight because he made his food look perfect!

This was not a good summer dish to prepare (kitchen got way too hot.) It also was not thrilling in the flavor department. The seared edges of chicken were good. Onions I would prefer minced fine. Chicken would have been better in bite size pieces. It smelled just like The Grey Stuff my mom made when we were kids, which I loved, but it didn’t taste like it. Again we purchased a family pack tray of chicken breast, I just did them all because leftovers are always good. What we don’t eat I can freeze for future meals. For rice, there was a box of “boil-in-bag” brown rice in the pantry, I just fixed 2 of those and spread it in the bottom of a 13×9 pan. Once the chicken was prepared, I laid the chicken pieces on top of the rice and then poured the sauce over top. It got 3★s because I did like the smell, which means the flavor was there. I’d like to try again and use a smaller quantity of chicken (we’ve learned that when any meat is cut to bite size pieces you can use much, much less and still have a filling dish). Minced onions too and then stir the rice into the sauce before serving (wonder if I could cook the rice IN the sauce) so that it doesn’t taste as dry in the end.

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