I received a review copy of Mark Bittman’s Quick and Easy Recipes from the New York Times in the mail this week and thumbing through it found this recipe for a quick chicken curry. Are you familiar with Mark Bittman? He writes “The Minimalist”, a syndicated recipe column for the New York Times. He tends to strip recipes down to their essentials (hence the “Minimalist”) and simplifies complicated recipes for the home cook. This chicken curry is a great example of a simple Bittman recipe – quick, tasty, filling. In addition to raisins (a suggested option that we loved), Bittman also recommends adding slivered almonds and a dash of chile pepper flakes. If you want to use yogurt instead of sour cream, just make sure that the yogurt sauce never simmers. If it does, it will curdle.

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