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.

Wow that looks so good.
ReplyDeleteSimon