Chicken Curry in a Hurry

I got this recipe from here. It's very quick and only has a few ingredients. I read some of the comments before I made it and so I do a couple things different than the original recipe. It needed more curry powder and also instead of using all sour cream I use half plain yogurt - although the reviews I read caution against going too low fat because then the sauce will not turn out well. Also, I've never made it with the raisins, only because I haven't had any golden raisins, but my sister says it's great with the raisins.

Chicken Curry in a Hurry

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, sliced
• 1/3 cup golden raisins (optional)
• Salt and freshly ground pepper
• 1 1/2 tablespoons curry powder, or to taste
• 3 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
• 1 /2 cup sour cream
• 1/2 cup plain yogurt
  
• Minced fresh cilantro or parsley for garnish

1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and yogurt and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.