Chicken Curry Hurry (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 1/2 pounds skinless, boneless chicken breast cutlets (1/2-inch thick)
02 - 3 teaspoons curry powder or garam masala, divided
03 - 1 tablespoon coconut oil or extra virgin olive oil
04 - 1 medium-large onion, thinly sliced (about 2 cups)
05 - 1/3 cup golden raisins (optional)

→ Sauce & Seasonings

06 - Kosher salt
07 - Freshly ground black pepper
08 - 1 cup sour cream (or mix of yogurt and cream)

→ Garnish

09 - Fresh cilantro, minced
10 - Toasted slivered almonds (optional)

# Instructions:

01 - Cut chicken into smaller pieces. Season with salt and 1 teaspoon curry powder, rubbing in spices.
02 - Sauté onions in oil until translucent. Add drained raisins and remaining curry powder.
03 - Push onions aside, cook chicken 2-3 minutes per side until browned. Remove to plate.
04 - Add sour cream/yogurt mixture, heat through. Thin with water if needed. Don't let simmer if using yogurt.
05 - Return chicken to pan, coat with sauce. Garnish with cilantro and almonds.

# Notes:

01 - Chicken should be 1/2-inch thick
02 - Can use yogurt instead of sour cream
03 - Don't let sauce simmer if using yogurt to prevent curdling

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