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Cajun Chicken Curry

Makes: 4 servings
Start to Finish 35 mins
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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