Prepare rice according to package directions. Start it so it will be done in about 45-50 minutes which is about when the curry will be done.
If frozen, I like to put the chicken breasts in the fridge earlier in the day to partially defrost so they are easier to slice. Slice them at an angle about 1/2 inch thick or so, then cut the longest slices in half to make bite sized pieces.
Slice onions into 1/2 inch rings and then cut the rings in half. Heat the oil in a large sauté pan. Separate the rings and sauté over medium heat until they begin soften and wilt. Add the chicken slices and continue to cook over medium heat tossing occasionally with wooden spoon until chicken is completely white on the outside and no raw bits show. (The inside will be cooked through while simmering).
Measure out yoghurt (or sour cream) into larger bowl and set aside.
Lower the heat and add a dash of white pepper and the curry to the chicken, stir to distribute the curry evenly. Add the tomatoes one can at a time, stirring to combine. Turn heat up a bit, cover and let gently simmer for about 30 minutes. This can also be done in a crock pot set to low for a few hours if you prefer.
Just before serving, turn heat off and take a couple spoonfuls of the hot tomato/chicken mixture and add it to the yoghurt, stirring to combine. This will help to temper the yoghurt and help prevent curdling. Now slowly add the yoghurt mixture to the tomato/chicken recipe. Stir to combine and serve immediately over the rice.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 106.3mg||33 %|
|Sodium 164.9mg||6 %|
|Potassium 914.3mg||24 %|
|Total Carbohydrate 99.8g||29 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 94.4g|
|Protein 52.6g||75 %|
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Calories per serving: 671
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