2 pounds chicken breast fillets, cut into 1 inch strips
2 teaspoon curry powder (more or less to your taste)
1/4 teaspoon red-pepper flakes (optional)
4 garlic cloves, finely chopped
1/2 cup chicken stock
1/3 cup heavy cream
1 tablespoon chopped fresh cilantro or parsley
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. 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.
2. 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.
3. Transfer chicken and sauce to a serving plate. Garnish with cilantro.
I tried this 2 nights ago, and used it as a topping for spaghetti squash....if you like curry, this is delicious
