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Cajun Chicken Curry
Ingredients
- 1/2 teaspoon fennel seeds, crushed
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut in 1-inch pieces
- 1/4 cup butter
- 1 large green sweet pepper, cut in strips
- 1 large red onion, cut in narrow wedges
- 1 stalk celery, sliced (1/2 cup)
- 6 cloves garlic, minced (2 Tbsp.)
- 2 - 3 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1 14 1/2ounce can chicken broth
- 1/2 cup tangerine or orange marmalade
- 1 teaspoon bottled hot pepper sauce
- 4 cups hot cooked basmati or jasmine rice
Directions
1. In a 4-quart Dutch oven cook fennel seeds in hot oil over medium heat for 1 minute. Stir in chicken. Cook and stir for 5 minutes or until chicken is browned. Remove chicken with a slotted spoon.
2. In the same Dutch oven heat butter. Cook sweet pepper, onion, celery, garlic, curry powder, garam masala, and salt in hot butter over medium heat for 5 to 10 minutes or until vegetables are tender. Stir in flour. Gradually add the chicken broth, stirring until combined. Stir in chicken, marmalade, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
Nutrition Facts
(Cajun Chicken Curry)
- Servings Per Recipe 4,
- cal. (kcal) 641,
- Fat, total (g) 17,
- chol. (mg) 97,
- sat. fat (g) 8,
- carb. (g) 88,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 27,
- pro. (g) 33,
- vit. A (IU) 583,
- vit. C (mg) 40,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 16,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 149,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 925,
- Potassium (mg) 518,
- calcium (mg) 71,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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