Chicken Curry in a Hurry

Ingredients

Buy

• 1 1/2 pounds skinless, boneless chicken breast cutlets
• 1 medium-large onion , thinly sliced crosswise (about 2 cups)
• 1/3 cup golden raisins (optional), placed in a bowl and covered with water to plump them
• 1 cup sour cream or a mixture of plain full-fat yogurt (or greek yogurt) and whipping cream or sour cream
• 1 yellow squash

On-Hand

• 1 cup rice
• salt
• 3 teaspoons your favorite yellow curry powder or combination of curry spices (such as garam masala)
• 1 Tbsp oil
• Freshly ground black pepper

Instructions

1. start rice cooking
2. The chicken breast cutlets should be about 1/2-inch thick. If you are starting with full chicken breast , cut them in half horizontally, or pound them to 1/2-inch thickness with a meat hammer between two layers of wax paper.
3. Slice the yellow squash into half rounds, and cook in a pan with oil for a few minutes until softened.
4. Cut the chicken breast cutlets in half or into thirds or quarters to make smaller serving pieces (they'll cook more quickly too). Sprinkle them on both sides lightly with salt (about 1/4 teaspoon). Sprinkle with 1 teaspoon of the curry powder, lightly rubbing the curry powder into the chicken breast on all sides.
5. Heat the oil in a large skillet on medium high heat. When the oil is hot, add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Sprinkle with salt and pepper while the onions are cooking. Drain the raisins from the water and add them to the onions. Lower the heat to medium and sprinkle the onions with the remaining 2 teaspoons of curry powder. Continue to cook for another minute or two
6. Push the onions to one side of the skillet. Place the chicken breast pieces in the pan in a single layer. Cook 2-3 minutes on each side, until lightly browned and just cooked through. Remove the chicken breast pieces to a plate. (Bunch them together so they retain their heat.)
7. Add the squash and the sour cream and/or yogurt mixture and stir over medium-low heat until the mixture has heated through. If the sauce is too thick, you can add a little water to thin it. If you are using yogurt, or low-fat sour cream , be careful not to let the mixture simmer or it may curdle! Return the chicken breast to the skillet (and any juices from the plate the chicken breast has been resting on), turn over the pieces in the sauce. When all is heated through, it's ready to serve.
8. Serve over rice