Recipe: Fast, Creamy Chicken Curry

FAST, CREAMY CHICKEN CURRY

2 tablespoons vegetable oil (neutral-flavor*)
1 medium onion, sliced
salt and black pepper
1 1/2 teaspoons curry powder** (or to taste)
1 pound skinless boneless chicken breasts (in 4 oz pieces)
1 cup plain yogurt (or sour cream)
minced cilantro (or parsley)
2 cups cooked rice (for accompaniment)

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 the heat to medium; sprinkle with half the curry powder and continue to cook for a minute or two.

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. Cook about 2 minutes per side over medium heat; remove to a plate.

If using yogurt, turn heat to very low and wait a minute fore adding 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 with cilantro or parsley leaves and serve with white rice.

*Neutral flavor oils: canola, corn, vegetable blend, mild olive oil.

**Curry Powder: A spice blend containing a variety of spices like cumin, turmeric, coriander, cardamom, ginger, fenugreek and black pepper.

Note from source: I've streamlined the process so that this chicken curry takes no more than 15 minutes. You must begin cooking white rice, the natural accompaniment, before cutting the onion.

Servings: 4
From: Mark Bittman
Source: New York Times, November 1997