1 tablespoon olive oil
1 medium onion, sliced
1/3 cup sultanas
1 1/2 teaspoons yellow curry powder, or to taste
500 g chicken breast, diced
1 cup sour cream
Coriander or parsley for garnish
Rice to serve
1. Season the chicken with salt and pepper to taste and sprinkle it with half of the curry powder, stir to coat well. Put the oil in a large frying pan over medium high heat. When hot, add the chicken and cook until browned. Remove to a plate.
2. Add the onions and sultanas to the pan, sprinkle with some salt and pepper and cook, stirring occasionally for about 5 minutes. Turn the heat down to medium, sprinkle with the remaining curry powder, and continue to cook for a minute or two.
3. Add the sour cream to the onions and stir constantly over medium-low heat until the mixture thickens. Return the chicken to the pan and cook for a couple more minutes until cooked through.
4. Garnish with coriander or parsley and serve with rice.