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Made this recipe tonight for dinner! Me and my daughter loved it!!!
Love, Love, Love it! My 3 boys all inhaled it. I served it with coconut rice. Thanks!
thanks again, elise! loved this. i used some big bone-in breasts with skin on, so i did the onions and raisins first in the sautee pan, then removed them and seared the breasts that i had rubbed with garam masala and curry powder. put them in a 450 oven for 30 minutes, flipping halfway through, and while those were in, i put the onions and raisins back in the pan with 1.5 tsp garam masala and 1.5 tsp curry powder and sea salt. cooked together for a few, dumped in the sour cream, and then added in the finished breasts to warm through all together. topped with cilantro and chopped raw cashews and it was fantastic! great easy dinner that will be in heavy rotation in our house, for sure.
My mother made chicken curry for me often – it was my favorite “welcome home” dish. (she had lived with her professor’s family while doing her graduate in music – they had lived in India for many years) My chicken is in small chunks, uses some chicken broth. She simmered and softened cut apples in the sauce — and lately, I have added small cubes of eggplant. Raisins definitely. Chutney and banana on the side. Juicy sauce marries with underlying rice. Next day leftovers have flavors really melded and delicious. Freezes well for future lunch portions.
Thought this was a great recipe base. It is obviously meant to be tweaked according to personal tastes. After reading a few comments decided to cut sour cream with coconut milk. I did 16 ounces of sour cream (full fat) with about 6 ounces of coconut milk, but will do 1/1 next time. Doubled the sour cream as we like to have a lot of sauce. I also added quite a bit more curry powder than suggested and used black pepper. Re: the onions and raisins, OMG!, I was so leery about this part but it was so delicious. I cooked them exactly as the recipe suggested and could not believe the flavor! For the chicken I got chicken breast strips, as mentioned they do need to cook a bit longer than suggested, but by doubling the sour cream and adding the coconut milk, I was able to let the chicken do a medium boil in the sauce and cook thoroughly. Next time I will marinate the chicken in white wine as the chicken was a little bit tough. I am far from what anyone would call a “cook” but my husband raved about this. By the way, I used Mahatma’s premixed saffron rice on the side. So tasty together! Someone mentioned that they added peas to their rice, I will do that next time as well.
Thank you, for this recipe. I’ve prepared this many times, since I first tried it last summer. Just made it last night. It is so quick and easy; most importantly it is dee-licious. I use chicken tenders.
INCREDIBLE! I love this recipe! The sour cream is fantastic. Although, I added ALOT more curry and bit of cinnamon and ginger. I didn’t have any onions so I added a few sprinkles of minced onion seasoning. One of my favorites! Thank you!
This recipe was VERY disappointing. I have loved everything I have cooked from your blog (especially your mushroon, chicken, and rice dish) but this recipe is not good.
Fabulous! Just made this. Made a few tweaks and it’s awesome. Added more veggies.
I’m home from grad school on a luxurious, generous winter recess, and my folks asked me to get dinner going one night last week when they had crazy schedules. Naturally, we are also in the post-holiday there’s-nothing-in-the-pantry-fridge-or-freezer stage. One chicken breast, a bit of sour cream, and Trader Joe’s 0% (non-fat) Greek-style yogurt, and luckily we have a well-stocked spice cabinet! I cut the chicken into pieces so it would cook faster, and ad-libbed on the Garam Masala I found in the cabinet. It was done when they got home, and GONE by the time I came back downstairs after changing to go out! This is a recipe I’m sure will get lots of time in my rotation when I go back to school!
I just made this recipe but substituted 1/2 low fat sour cream and 1/2 non-fat plain yogurt for the sour cream. Fabulous! And almost guilt free. The sauce may be thinner than with the full fat, but luscious anyway. I also used dark raisins. Don’t leave out the raisins – they add such a nice counterpoint.
So I was looking for something quick and good to make. Im no chef but this seemed very easy. So I Took the chance. It was soooooo good! I loved it! Think I will make some again tonight! Thanks again :)
Thanks for the recipe…it was quick, easy and oh so satisfying!
Thanks for the recipe! It’s such a simple, easy dish!
This was a pretty good base recipe. It was a bit dry for me so I added some chicken broth. Made a nice thick sauce. Put some leftover green pepper in with the onion and chopped garlic in after the onion was translucent(so the garlic won’t get burnt and bitter), and added way more curry than the recipe says for more curry flavor. Came out delicious!
I cooked this dish for dinner yesterday and it is delicious. I used the golden raisin (couldn’t imagine to do it without) and the almonds in slices. I made few extra variations. I have cut the chicken in blocks, added some milk to loosen the sour cream and a little whisky. I had some rice with it (the rice i used is pre mixed with nuts, almonds, pumpkin seeds and papaya). And what makes even better is that is a fast to prepare meal. Will certainly prepare it again. Thx.
I love this recipe. I did add more curry powder because I don’t like it bland :)
Blah as is. Just a base recipe and definitely needs jazzin’ up.
Thank you Elise! Very tasty and quick. I read the reviews and cut the chicken into bite size pieces and used yogurt instead of sour cream. It was very good and perfect for a working woman’s life!
We tried this last night. I added peas to it and we loved it. It was sooo easy and sooo good.