Chicken With Curry Sour Cream Sauce Recipes

FAST, CREAMY CHICKEN CURRY

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

CHICKEN IN SOUR CREAM SAUCE

Steps:

• In a small bowl, combine the first 4 ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream and wine; stir in mushrooms. Pour over chicken. , Cover and cook on low for 4 hours or until meat is tender. In a small bowl, mix water and cornstarch until smooth; stir into chicken mixture. Return to a boil, stirring constantly; cook and stir until thickened. If desired, sprinkle with additional paprika.

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

CHICKEN WITH CURRY SOUR CREAM SAUCE

Steps:

• 1. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Drain fat from skillet.2. Sprinkle chicken with salt. Add onion and 2 tablespoons water to chicken in skillet. Heat to boiling reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.3. Remove chicken from skillet keep warm.4. Add 1/4 cup water, curry, ginger and cumin to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Reduce heat to low stir in sour cream just until hot.5. Pour sauce over chicken and rice. Serve with Golden Fruit Chutney.NUTRITION FACTS: 1 Serving: Calories 395 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 75mg Sodium 220mg Carbohydrate 41g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 2 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.