Cajun Curry Chicken

In the spirit of quick and easy this holiday season, this recipe is a great option if you’re looking for something that tastes like take-out, but want to save on calories, fat and money without sacrificing a lot of prep and cook time.

If these spices aren’t ones you typically have in your home, check out World Market, which has all of these spices in 99 cent baggies. In fact, World Market is my go-to for all of my spices and enables me to keep my pantry stocked with a wide variety for relatively little money. Their 99 cent packets are also great stocking stuffers for the chefs in your family!

Cajun Chicken Curry

From Better Homes & Gardens, February 2012

Ingredients:

½ tsp. fennel seeds, crushed

1 tbsp. olive oil

1 lb. skinless, boneless chicken breast halves, cut in 1-inch pieces

¼ c. butter

1 large green sweet pepper, cut in strips

1 large red onion, cut in thin wedges

1 stalk celery, sliced (1/2 c.)

6 cloves garlic, minced (2 tbsp.)

2 to 3 tsp. curry powder

1 tsp. garam masala

¼ c. all-purpose flour

14.5 oz. chicken broth

½ c. tangerine or orange marmalade

1 tsp. bottled hot pepper sauce

4 c. hot cooked rice

Directions:

In a 4-quart Dutch oven cook fennel seeds in hot oil over medium heat 1 minute. Stir in chicken. Cook and stir for 5 minutes or until chicken is browned. Remove chicken with a slotted spoon.

In same pan heat butter and cook pepper, onion, celery, garlic, curry powder, garam masala, and ½ tsp. salt over medium heat for 5 to 10 minutes or until tender. Stir in flour. Gradually add broth, stirring until combined. Stir in chicken, marmalade, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until chicken is no longer pink; stir occasionally. Serve over rice.