Chicken Curry
Servings: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Carbs: 2 grams
Net Carbs: 1.5 grams
Protein: 52 grams
Fat: 19 grams
Calories: 403
Ingredients:
3 tablespoons butter
2 pounds chicken breast fillets, cut into 1 inch strips
1 teaspoon cumin
1/2 teaspoon dried coriander
1/2 teaspoon dried ginger
1/4 teaspoon red-pepper flakes (optional)
4 garlic cloves, finely chopped
1/2 cup chicken stock
1/3 cup heavy cream
1 tablespoon chopped fresh cilantro or parsley
Instructions:
1. Heat butter in a heavy casserole over medium-high heat until foam from butter subsides. Add chicken strips and cook in batches until browned, 5 minutes per batch. Add cumin, coriander, ginger, red-pepper flakes (if using) and garlic and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil.
2. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes. Slowly add heavy cream and simmer (do not let mixture come to a boil) until heated through, 3 minutes.
3. Transfer chicken and sauce to a serving plate. Garnish with cilantro.
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