Chicken Curry

Recipe Ingredients

3 tablespoons	45ml	Butter
2 lbs	908g / 32oz	Chicken breast fillets - cut 1" strips
1 teaspoon	5ml	Cumin
1/2 teaspoon	2.5ml	Dried coriander
1/2 teaspoon	2.5ml	Dried ginger
1/4 teaspoon	1.3ml	Red-pepper flakes - (optional)
4		Garlic cloves - finely chopped
1/2 cup	118ml	Chicken stock
1/3 cup	78ml	Heavy cream
1 tablespoon	15ml	Chopped fresh cilantro or parsley

Recipe Instructions

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

Description:

"Where's the curry? It's in the trio of cumin, coriander and ginger. This simple weekday dish packs a lot of flavor."

Source:
Atkins Cookbook at http://atkinscenter.com

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