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Chicken Curry


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Chicken Curry 0 Picture


  • 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


Servings 4


Step 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.

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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