Chicken with Indian Spices
by Sam Moody
serves: 2
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Serve over rice with green salad. |
| Ingredients: |
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3 tablespoons |
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butter |
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1 whole |
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boneless chicken breast, cut into strips |
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1 1/2 teaspoons |
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cumin |
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1 1/2 teaspoons |
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tumeric |
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1/4 teaspoon |
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dried hot pepper flakes (optional) |
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4 cloves |
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garlic, minced |
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1/2 cup |
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chicken stock |
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1/2 cup |
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sour cream |
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1 tablespoon |
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chopped fresh cilantro or flat-leaf parsley (optional) |
| Directions: |
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Heat the butter in a heavy casserole over medium-high heat until the foam subsides. Add the chicken strips and saute, stirring, about 2 minutes, until browned. Add the cumin, tumeric, hot pepper flakes, and garlic, and saute 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.
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