A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion.
(After reading some of the reader comments on the original recipe, we decided to retest it, and weve made some changes and clarifications to the below recipe.)
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After reading some of the reader comments on the original recipe, we retested it and made some changes and clarifications: 1. Use 1 pound of chicken breast meat cut into slices (not four one-pound chicken breasts). 2. To prevent curdling, we recommend use sour cream not yogurt. 3. We increased cooking time from 15 to 25 minutes. We hope this helps!
For those who are off dairy, I used a creamy coconut milk instead of yogurt or sour cream and it was very tasty.
I tried the revised version and really liked it. My only change was to cook the breasts first whole and then remove and slice while making the sauce. Then put the pieces in as directed. Also used mucho curry. 11/2 teaspoons to me is like why bother.
Good quick dinner. Sauce comes together better with sour cream than yogurt.
I invariably add more cumin or cayenne to curry dishes, even if I mix my own curry powder. Olive oil works fine here. It isnt authentic, but who cares? Brown rice has fiber, which white rice does not. It is available in jasmine and basmati varieties. Takes longer to cook, of course. Lastly, chicken thighs are more flavorful and less dry than breasts. You can get them boned. They dont make pretty, uniform slices like in the picture though.
If you substitute sweet paprika for the curry powder, you have chicken paprikash. Serve with noodles.
I used chopped cooked apples to thicken my sauce. Very healthy and delicious
The taste was delicious. However, the liquid in the chicken seemed to cause the sauce to curdle and separate when I added it. 6 minutes was also not sufficient time to cook the chicken all the way through and the additional cooking time seemed to reduce the sauce too mcuh. Perhaps I was just using very thick breasts. Next time I will cook for the chicken in the oven for a bit before adding to the sauce.
I made this with the following tweaks: 1) sautéed chopped apple along with the onion. 2) used additional spices: garam masala, turmeric, and cayenne – “bloomed”in hot oil along with the curry powder. 3) Also included minced ginger and garlic with the spices. 4) used to 1C chicken stock to deglaze the pan and make it more “saucy”. Added golden raisins to the stock to hydrate those. Also had leftover cooked chicken breast which worked fine. My husband and I both liked this – I’d make it again!
Add sliced mushrooms with onion to make it more delish
Anne, I think your problem may have been using whole chicken breasts. The recipe says one breast, cut into 4 pieces. At least, that is how I read it.
I used light coconut milk in place of sour cream because thats what I had on hand. Took some extra time to reduce the sauce to a good consistency, but the result was creamy goodness.
Easy, fast weeknight dinner. Made as written the first time, second time doubled the curry and sauteed mushrooms with the onions, then tossed peas in at the end. I dont bother taking the chicken out of the pan before adding the sour cream and it seems to work fine. Served with roasted cauliflower, though rice would have been great as well.
This is plain nonsense! No chicken of any reasonable size has ever gotten cooked in 4 total minutes. That is eating raw meat, unhealthy and plain wrong!
Rajn: The instructions call for slicing the chicken breast into 1/2 inch slices. That provides for relatively slim slices of raw meat and a much quicker cooking time than whole pieces of chicken.
It certainly is fast and easy. The sour cream is very indulgent. It really needs a robust accompanying side dish. I found cutting the chicken breast into strips before cooking made it easier to season the chicken more thoroughly and quickened the cooking process assuring that the chicken was not pink in the center.
Very tasty, but I agree with most commenters — double the curry powder. Garlic, ginger, apples, golden raisins — all were good suggestions, as was adding stock and reducing it before adding the sour cream. Which could be low-fat sour cream, or even a little less sour cream. And now I sound like one of those folks who doesnt follow any of the directions for the original recipe! Actually, this is a great base recipe that can be changed to suit. Will add it to the roster.
I followed the recommendation to bloom additional spices, and to use ghee and coconut milk. It needs something to perk it up.
This was fantastic. I used a combination of coconut cream and Greek yogurt because I had them on hand (I use Trader Joe’s coconut cream in my coffee). No curdling at all. Added some frozen peas for some green color. Used a madras curry powder blend I picked up at a Patak Brothers. It had a bite to it but I like my curry spicy. This is a very adaptable recipe.
This is a keeper. Fast, simple and delicious. As others have noted, I doubled the curry but taste: you may want more. Im sure additional ingredients c could be tasty but I love a meal that genuinely takes 25 min from start to table.
This is a scrumptious quick curry dinner that I will have in regular rotation. I used 1 pound of chicken tenders, and used ghee for the oil. I probably (at least) doubled the curry powder (Jamaican curry powder) – about one teaspoon with the onions, and then sprinkled liberally on the chicken. It was a hit.
Bone in works too. Seer as directed and then cover it with a lid for 30 mins on low heat
Chicken tenders are a better choice for this…
thats what I used. worked great
Out of control delicious for a quick meal. Made with thighs instead of breast, used sour cream, and whipped up some sourdough naan.
I love this recipe and have made it many times. I quickly pound the chicken breasts flat and they do cook in 4 mins. I use a bit more curry and I add ginger. I often throw frozen peas in at the very end which gives it a nice crunch and more color. Its extremely fast and has good flavor. I also make more traditional curry but this one is my favorite.
I love this quick and simple curry recipe. I had some leftover cooked carrots that I threw in, and it was delicious.
It sure looks like the chicken breast was cooked whole, then sliced
Just made this in a pinch and used an excellent curry powder. I added triple the amount as my local butcher gave me large chicken breasts. It came out beautifully. Will try the heavy cream next time. Love Mark Bittmans recipes!
Like others I added additional curry powder to bring out more flavor. While I do like the “tang” of sour cream, I added a scant 1/4 cup of heavy cream in addition to the sour cream to add a little more richness.
This was quick and tasty, but the quality of the curry powder is very important. I added tandoori spice, which boosted the flavor and improved the color. I think creamy coconut milk would be a good alternative to sour cream and would make the sauce more liquid.Private notes are only visible to you.
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How To Make A Cream And Sour Cream Curry Sauce – By One Kitchen Episode 311
FAQ
Can I use sour cream instead of heavy cream in curry?
Can you use sour cream in curry chicken?
Can I use sour cream instead of yogurt in a curry?
What cream to use for curry?
Is sour cream a good sauce for Shrimp curry?
And the creamy texture and consistency makes it a must-have for making this sauce just perfect. When you taste this sour cream shrimp curry, you will think that it must be complicated to make that sauce. The opposite is true! I use Kemps Sour Cream to make the tomato-based sauce thick and creamy. The end result speaks for itself!
Is it healthy to have sour cream?
Sour cream is made from fermenting cream from dairy milk with lactic acid bacteria. This rich, slightly art condiment is often used as a topping for tacos and baked potatoes or thickened baked goods. Sour cream is made with slim milk and additives like food starch and gum for thickness. It does not have much health significance.
How to make chicken curry with sour cream?
When the onions turn golden brown, add the sour cream and tomato paste. Mix well. Add water to dilute the gravy a bit. When the gravy boils, add the chicken pieces. Cover and cook for 5-7 minutes on medium flame. Serve with paratha. Chicken Curry with Sour Cream is a delicious Indian recipe served as a Drinks Recipe.
What to serve with chicken curry with sour cream?
Chicken Curry with Sour Cream is best served with soft parathas. Take a look at more Drinks Recipe Recipe s. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined Marinate the chicken in turmeric powder, red chilli powder, ginger-garlic paste and salt for 15-20 minutes.