One recipe from KUTV in Salt Lake City is creamy chicken curry, which was featured on the show "Cooking with Chef Bryan." The recipe combines chicken with onion, tomato paste, sour cream, jalapeño and several spices and is cooked using only one skillet.
To make the creamy chicken curry featured on KUTV, heat 2 tablespoons of canola or corn oil over medium-high heat, making sure to coat the bottom of the pan. Cook 1 finely chopped medium onion in the oil, stirring frequently, for about three minutes. Stir in 2 teaspoons of garlic powder, and cook for an additional minute, then stir in one 6-ounce can of no-sodium tomato paste, 2 teaspoons of ground cumin, 1 1/2 teaspoons of ground coriander and 1/2 teaspoon each of ground turmeric and cayenne pepper. Cook this mixture for one minute while stirring occasionally, then add 1 pound of cubed, boneless, skinless chicken breast with the fat removed.
Stir 1 cup of fat-free sour cream and 1/2 teaspoon of salt into the mixture, and if the result seems too dry, stir in water until you achieve the desired consistency. Bring the mixture to a boil, reduce the heat, and simmer for 15 minutes while stirring occasionally. Add 1 chopped medium jalapeño with stems and seeds removed along with 1 tablespoon of minced ginger root. Cook the mixture until the chicken is no longer pink, and sprinkle with 1/2 cup of finely chopped fresh cilantro before serving.