Cajun Chicken Curry

Cajun Chicken Curry Enlarge Image
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7 users rated this recipe an average rating of 4.5
Makes:
4 servings
Start to Finish:
35 mins
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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
teaspoons curry powder
1
teaspoon garam masala
1/2
teaspoon salt
1
14 1/2 ounce 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)
    Per serving:
  • 641 kcal cal.,
  • 17 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 97 mg chol.,
  • 925 mg sodium,
  • 88 g carb.,
  • 2 g fiber,
  • 27 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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