Gluten Free Curried Chicken


3 tbs butter

2 onions, sliced thin

2 tbs curry powder

2 boneless, skinless, chicken breasts

2 cups chicken stock

1 tbs cornstarch

2 tbs cold water

¼ cup cream

Salt and pepper


Heat butter in a large frying pan.

Add onion and cook for 5-6 minutes over medium heat.

Stir occasionally.

Mix in curry powder and cook another 3-4 minutes on low.

Add chicken and stir.

Season with salt and pepper.

Cook 2-3 minutes on medium.

Pour in chicken stock and bring to a boil.

Continue cooking over medium heat for 10 minutes.

Mix cornstarch with cold water and stir into sauce.

Cook for one more minute.

Pour in cream.

Bring to a boil.

Cook 5 minutes.

Serve over brown rice.


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