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Eat & Drink » Wine

Rachel's recipe for Curry

“Bomb-ass” chicken curry-in-a-hurry.


City Weekly graphic designer Rachel Scott generously shares her “bomb-ass” chicken curry-in-a-hurry recipe with us:


1 tbsp. corn, grapeseed or olive oil, 1 medium onion, sliced, 1/3 cup golden raisins (optional), salt and freshly ground pepper, 1-1/2 teaspoons yellow curry powder (or to taste), 4 skinless, boneless, chicken breast halves (1 to 1-1/2 pounds), 1 cup sour cream and minced fresh cilantro or parsley for garnish


1 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.

2 Meanwhile, season the chicken with salt and pepper to taste, and sprinkle it with the remaining curry powder. Move the onions 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 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. This recipe serves four.

I recommend putting salt, pepper, curry powder and garam masala (the recipe doesn’t call for it, but I always use it in any curry cooking I’m doing) on the chicken at least 10-15 minutes before cooking it.

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