Cooking is not my strongest skill, and I think it’s important to start with that statement. If you asked me who was the better cook in my house, I would say Andrew because he is far more willing to spend hours in the kitchen and diligently follow a recipe to the T whereas I get bored and completely go rogue and give the whole thing up to God. That being said – when I got my first apartment in Philadelphia I had to learn how to cook something other than scrambled eggs. While on study abroad in Ireland, I had a ton of curry dishes that I really enjoyed which made it the one thing I really wanted to learn how to do when I got home. So, here is my super easy Creamy Curry Chicken recipe, hope you enjoy it!

Shopping List:
-8 boneless chicken thighs (can also be skinless if you prefer!)
-16 oz sour cream or plain Greek yogurt-parsley
-2 sweet onions
-curry powder to taste (typically 1/4-1/2 cup)
-salt and pepper to taste
-5 tbsp butter
*Best enjoyed over rice or couscous!

Here’s what to do…
1. Preheat oven to 400 degrees.
2. Place chicken thighs in baking dish.
3. Cut one onion into long slices of even thickness and place all over chicken and in dish.
4. Sprinkle curry powder, salt, and pepper on chicken pieces.
5. Cook for 40-60 minutes until done.
6. On the stove top, melt butter in pan.
7. Cut second onion into long slices of even thickness and place in pan.
8. Cook onion slices in butter on low/medium until translucent – be careful to continually stir and not to let the onion burn.
9. Once onion slices are clear, add container of sour cream or Greek yogurt and stir together with remaining curry powder to taste. Let sit on stove on low heat to simmer until chicken is done.
10. Pull dish out of oven and pour the sauce you’ve made on your stove top over the chicken in the dish.
11. Garnish with parsley and serve over rice.