Keto Chicken Curry Recipe
Cook Time: 20 Minutes
Phase: Phase 1
3 tablespoon Unsalted Butter Stick
32 oz Chicken Breast Filet, skinless
1 tsp Cumin
0 1/2 tsp Coriander Leaf (Dried)
0 1/2 tsp Ginger (Ground)
0 1/4 tsp Crushed Red Pepper Flakes
2 tsp Garlic
0 1/2 cup Chicken Broth, Bouillon or Consomme
0 1/3 cup Heavy Cream
1 Tbsp Cilantro, fresh, chopped
- Cut chicken into strips and season with salt and pepper. Heat butter in a heavy skillet over medium-high heat until the foam from the 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 minced garlic. Cook, stirring occasionally for 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.
Browning the meat in this naturally keto and low carb recipe seals in moisture, be sure not to overcook it or it will be dry.