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Indian-Style Chicken Curry

Yield 2 servings


  • 4 chicken thighs, skinned
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 large onion, thinly sliced
  • 1 1/2 cups boiling water
  • 1 tablespoon tomato paste
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons sour cream
  • Hot cooked rice

How to Make It

  1. Sprinkle chicken with salt, and pierce with a fork. Cover and chill 15 minutes.

  2. Melt butter in a skillet over medium heat; add onion, and sauté 8 minutes or until lightly browned. Remove onion with a slotted spoon, reserving drippings in skillet.

  3. Add chicken to skillet, and cook 7 to 8 minutes on each side or until browned. Stir in onion, 1 1/2 cups boiling water, and next 4 ingredients. Cover, reduce heat to low, and cook 30 minutes or until done. Stir in sour cream; cook just until thoroughly heated (do not boil). Serve over rice.