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1
Put the oil in a large skillet over medium-high heat.
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2
When hot, add the onion, sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
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3
Turn the heat down to medium, sprinkle with about half the curry powder, and continue to cook for a minute or two.
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4
Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder.
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5
Move the onion to one side of the skillet and add the chicken in one layer.
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6
Cook for about 2 minutes per side; transfer to a plate.
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7
Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick.
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8
Return the chicken to the skillet and cook for 2 more minutes, turning once.
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9
Garnish and serve with plenty of white rice.
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10
Chicken Curry with Yogurt: Because yogurt will curdle if it boils, some extra care must be taken here: In step 3, turn the heat to very low and wait a minute before adding the yogurt.
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11
Stir the yogurt into the onion and cook, stirring constantly, until the yogurt is hot.
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12
Return the chicken to the skillet and cook for 2 more minutes, turning once.
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13
At no point should the sauce boil.
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14
Add nuts (slivered almonds are best), raisins, and/or dried coconut pieces to the onion as it cooks.
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15
Add a couple of small dried hot red chiles or hot red pepper flakes to taste, along with the onion; add more at the end of cooking if you like.
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16
Substitute peeled shrimp or thinly sliced beef or pork for the chicken; in each case, cooking time will be marginally shorter.
