Chicken Curry

Chicken Curry
Chicken Curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter

  • 2

    pounds chicken breast fillets cut 1" 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

Directions

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. 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. Transfer chicken and sauce to a serving plate. Garnish with cilantro. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 1.5 grams Fiber: 0.5 grams Protein: 52 grams Fat: 19 grams Calories: 403

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