1 TBSP olive oil
1 medium onion, sliced
salt and pepper to taste
1 ½ tsp yellow curry ( or to taste)
4 boneless, skinless chicken breasts (about 1 to 1 ½ lbs)
1 cup sour cream
flat leaf parsley for garnish
Heat the oil in a heavy skillet over medium high heat and add the onions which you sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are translucent. Reduce the heat to medium, sprinkle the onions with half of the curry powder and cook for another couple of minutes.
Meanwhile, season the chicken with salt, pepper and the remaining curry powder. Move the onion to one side of the pan and add the chicken in a single layer. Cook for 3 to 4 minutes on each side. Transfer the chicken to a plate.
Add the sour cream and over medium low heat, stir constantly until thick. Return the chicken to the pan and cook for a few minutes or until cooked through, turning once. Garnish with chopped flat leaf parsley and serve with rice.
Note: These days, chicken breasts are often so large and so thick that it would require longer cooking time which would have a strange effect on the sauce. I slice these very large breast in half horizontally and cook two of the breast as 4 pieces.