Chicken Curry in a Hurry

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast cutlets
• Salt
• 3 teaspoons your favorite yellow curry powder or combination of curry spices
• 1 Tbsp coconut oil or extra virgin olive oil
• 1 medium-large onion, thinly sliced crosswise
• 1/3 cup golden raisins, optional, placed in a bowl and covered with water to plump them
• Freshly ground black pepper
• 1 cup sour cream or a mixture of plain full-fat yogurt and whipping cream or sour cream
• Minced fresh cilantro and toasted slivered almonds for garnish

Directions

1. Slice each chicken breast cutlet in half, thirds, or quarters so you have smaller portions that cook faster. Season both sides sparingly with salt, using about 1/4 teaspoon total. Dust the chicken with 1 teaspoon of the curry powder, then use your fingers to work it gently over every side.
2. Warm the oil in a large skillet over medium-high heat. Once it is hot, add the onions and cook, stirring now and then, until they look translucent, about 5 minutes. Season with salt and pepper as they soften. Drain the raisins, then stir them into the onions.
3. Turn the heat down to medium and scatter the remaining 2 teaspoons of curry powder over the onions. Let the onions cook another minute or two.
4. Slide the onions over to one side of the skillet. Arrange the chicken in a single layer in the open space. Let it cook for 2-3 minutes per side, just until it picks up a little color and is cooked through. Transfer the chicken to a plate, tucking the pieces close together so they stay warm.
5. Stir the sour cream and/or yogurt mixture into the skillet over medium-low heat, warming it until hot. If it seems thicker than you want, loosen the sauce with a little water. When using yogurt or low-fat sour cream, do not allow the sauce to simmer, since it can curdle.
6. Add the chicken back to the skillet, along with any juices that collected on the plate, and turn the pieces so they are coated in sauce. Once everything is hot again, it is ready to serve.
7. Finish with cilantro and toasted slivered almonds, then serve it as is or over rice.