Mark Bittman's Chicken Curry in a Hurry

1 TB canola, corn or other neutral oil
1 medium onion, peeled and sliced
salt & freshly ground black pepper
1.5 tsp curry powder, or to taste
1 pound boneless, skinless Chicken pieces, in 4 pieces
1 cup sour cream (recipe based on using light sour cream)
minced cilantro or parsley leaves for garnish

1. Place oil in a large skillet and turn heat to medium-high. A minute later, add the onion. Sprinkle with salt & pepper and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat to medium, sprinkle with half the curry powder and continue to cook for 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 onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes per side; remove to a plate.
3.Add the sour cream and stir constantly over medium-low heat until the mixture is nice & thick. Return the chicken to the skillet and cook for 2 more minutes, turning once. Garnish and serve with plenty of white rice.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NURSEHILDA.