Chicken Curry

2 chicken breasts
salt & pepper
1 tsp. curry
chopped onions
1 tsp. garlic powder
1/4 tsp ginger
1.5 cups chicken broth
1 T. cornstarch
1 tsp. sugar
2 T. sour cream

Cut chicken into strips and brown in oil with onions and seasonings. Combine broth, cornstarch and sugar and add. Bring to a boil, reduce heat and cook until slightly thickened. Stir in sour cream before serving. Serve over rice.

Original recipe also calls for frozen peas to be added when thickened, but I always serve those on the side instead.