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Quick Chicken Curry

Quick Chicken Curry

1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
Fresh Malabar Black Peppercorns
Sea Salt
2 teaspoons Curry Powder Medium Heat
4 skinless boneless chicken breast halves
1 cup sour cream
1 cup asparagus, sliced
Fresh cilantro, chopped for garnish

Directions:
1.    Heat oil in a large skillet and sprinkle onion with salt and pepper and sauté onion over medium heat until translucent, about 5 minutes.
2.    Add garlic and cook 1 minute.
3.    Sprinkle onions and garlic with 1 teaspoon of the curry powder and cook for 1-2 more minutes.
4.    Season chicken with salt and pepper and remaining curry powder.
5.    Remove onions from skillet and set aside.
6.    Add chicken to skillet and cook for about 3 minutes on each side and remove from skillet.
7.    Return onions to the skillet and add sour cream, stirring constantly until mixture thickens.
8.    Return chicken to skillet and continue to cook until chicken is tender, turning once.
9.    Add asparagus a few minutes before chicken is done.
10. Garnish with cilantro.

Serves: 4


Black Peppercorns	Sea Salt	Curry Powder Medium Heat