Chicken with Indian Spices

3 T butter

1 whole boneless chicken breast, cut into strips

1 1/2 t cumin

1 1/2 t turmeric

1/4 t dried hot pepper flakes

4 cloves garlic, minced

1/2 cup chicken stock

1/2 cup sour cream

1 T fresh cilantro or parsley for garnish

Heat the butter in a heavy casserole over medium-high heat until the foam subsides.  Add the chicken strips and saute, stirring about 2 min until browned.  Add the cumin, turmeric, 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 boil) for 3 minutes, or until heated through.  Transfer the chicken with the sauce to a serving plate, garnish with cilantro and serve immediately. 

Serves 2

Total carb 12.4g   per serving 6.2g

Tumeric is rich in potassium and vitamin C and acts as an excellent anti-inflammatory. 

From Magnolia1717 thank you