Chicken Curry
Recipe from Atkins - Phase 1

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Servings: 4
Prep Time: 8 mins
Total Time: 28 mins
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Ingredients
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    3   tablespoons 
    unsalted butter
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    2   pounds 
    chicken breast fillets, cut into 1-inch strips
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    1   teaspoon 
    ground cumin
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    1/2  teaspoon 
    dried coriander
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    1/2  teaspoon 
    dried ginger
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    1/4  teaspoon 
    crushed red pepper flakes, optional
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    4   
    garlic cloves, finely chopped
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    1/2  cup 
    chicken stock
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    1/3  cup 
    heavy cream
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    1   tablespoon 
    chopped fresh cilantro or parsley

Directions
1.
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.
2.
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.
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.
Nutrition information
Per Serving: cal. (kcal) 413, Fat, total (g) 22, fiber (g) 0, pro. (g) 49, Percent Daily Values are based on a 2,000 calorie diet
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The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round--coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.

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