Travelers in the late 19th century would stop by rest houses in India - known as "dak bungalows" - and would often get fresh chicken curry as their meal. This dish was known as "sudden death" - referring to the demise of the fowl. This is from the cookbook "Cuisines of India" by Smita Chandra, one I checked out from the library. According to the book, the classic recipe uses yogurt in the sauce, but you can substitute sour cream for half the yogurt (which is what this recipe does), making the sauce richer and creamier. This dish can also be made several days in advance.