Chicken Curry (Atkins induction)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons butter2 pounds chicken breast fillets, cut into 1 inch strips1 teaspoon ground cumin1/2 teaspoon dried coriander1/2 teaspoon dried ginger1/4 teaspoon red-pepper flakes(optional)4 garlic cloves, finely chopped or 1 tsp garlic puree1/2 cup chicken stock1/3 cup heavy cream1 tablespoon fresh cilantro or parsley
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.
2.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.
3.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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLAREBEAR84.
2.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.
3.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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CLAREBEAR84.
Nutritional Info Amount Per Serving
- Calories: 162.4
- Total Fat: 12.8 g
- Cholesterol: 57.1 mg
- Sodium: 71.9 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.1 g
- Protein: 9.5 g
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