Chicken Curry

Easy dinner.

Here’s what I had for dinner tonight:


  • 2 tbsp. vegetable oil
  • 2-3 lbs. of chicken. I used chicken breast fillets tonight, but I usually use thighs. I trimmed off all the excess fat before cooking and cut into large cubes.
  • 1-1/2 large onions, cut up. I slice them, but you might prefer them chopped.
  • 1 tsp. salt
  • 1 cup dairy sour cream
  • 2 tsp. curry powder
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cumin


  1. Lightly brown chicken in oil. If necessary, drain off fat. (If you use lean chicken or trim it like I do, you shouldn’t have any fat to drain off. Just nice chicken juice.)
  2. Add onions and salt.
  3. Cover and cook until chicken is cooked through. This should take 10 to 20 minutes, depending on how small you cut up the chicken.
  4. Mix remaining ingredients in a bowl.
  5. If there’s a lot of liquid, drain off all but about 1/2 cup.
  6. Stir in sour cream mixture.
  7. Heat through.
  8. Serve with rice and mango chutney.

This should serve 4 or 2 with leftovers.

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