1. Heat the oil in a large skillet over medium high heat.

2. When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.

3. Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook an additional minute.

4. Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.

5. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.

6. Add the sour cream to the skillet and stir constantly over medium-low heat until the mixture thickens.

7. Place the chicken back in the skillet and cook for about 5 minutes, or until cooked through, turning once. Serve with rice.