Chicken Curry

DIRECTIONS

1. 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.
2. 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.
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.