Wednesday, May 28, 2008

Curry Sour Cream Chicken

We had this tonight and it turned out really nicely. I wish I would have had some cilantro on hand for the garnish. But it was fine with everything else.

2 Tbsp olive oil
4 Chicken Breast halves (approx 2 1/2 lbs)
1/2 tsp salt
1 med onion chopped
2 Tbsp water

1/4 cup water
2 tsp curry powder
1/4 tsp ground ginger
1/4 tsp ground cumin
1/8 tsp garlic powder
1 cup sour cream

4 cups hot cooked rice


1 drained can of mandarin oranges (the small can)
1/4 cup chopped green onions
2 Tbsp chopped cilantro
1/2 cup flaked coconut
1/4 cup chopped peanuts

Heat oil in skillet. Cook chicken in oil till golden brown - both sides. I added the onion after flipping the chicken over to the next side. Sprinkle salt on chicken and add 2 Tbsp water, heat it to boiling, then reduce heat, cover until chicken no longer pink. Remove chicken and keep warm. Add 1/4 cup water and spices, stirring and scraping up the drippings from chicken and heat to boiling again. Reduce heat to low and stir in sour cream until hot. Pour sauce over chicken and rice. Serve with garnish on top.

1 comment:

Jessica said...

This recipe sounds great. I love curry. We'll have to try this one soon!