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The Recipe Instructions |
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Ingredients
3 tbsp butter
2 lb chicken breast fillets, cut 1" strips
1 tsp cumin
1/2 tsp dried coriander
1/2 tsp dried ginger
1/4 tsp red-pepper flakes, (optional)
4 garlic cloves, finely chopped
1/2 cup chicken stock
1/3 cup heavy cream
1 tbsp 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
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"
S(Formatted for MC6):
"06-09-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 154 Calories; 16g Fat (92.8%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 50mg
Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Chicken Curry Recipe brought to you by Diet Recipes To-Go
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Low calorie diet
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