Chicken with Indian Spices
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 12.4 grams
Per Serving: 6.2 grams
Serves 2
Ingredients
3 tablespoons butter
1 whole boneless chicken breast, cut into strips
1 ½ teaspoons cumin
1 ½ teaspoons turmeric
¼ teaspoon dried hot pepper flakes (optional)
4 cloves garlic, minced
½ cup chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat-leaf parsley for garnish (optional)
Instructions
Heat the butter in a heavy casserole over medium-high heat until the foam subsides. Add the chicken strips and sauté, stirring, about 2 minutes, until browned. Add the cumin, turmeric, hot pepper flakes, and garlic, and sauté the mixture, stirring occasionally, for 2 minutes. Add the chicken stock and bring to a boil. Lower the heat to medium-low and simmer the mixture, stirring occasionally, for 10 minutes. Slowly add the sour cream and simmer the mixture (do not let it boil) for 3 minutes, or until heated through. Transfer the chicken with the sauce to a serving plate, garnish with the cilantro or parsley if desired, and serve immediately.
