Cajun Chicken Curry

cajun chicken curry
I don't know how cajun-y this curry was, but it was delicious! I really loved the flavor of the sauce, especially on the fluffy rice. Curry is one of my favorite flavors and I loved this new variation from Better Homes & Gardens.

1/2 teaspoon fennel seeds, crushed
1 T oil
1 lb 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 (I used cornstarch)
1 (14 1/2 oz) can chicken broth
1/2 cup tangerine or orange marmalade
1 teaspoon bottled hot pepper sauce
4 cups hot cooked basmati or jasmine rice

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.

Servings Per Recipe 4, Calories 641, Protein 33g, Carbohydrate 88g, Fat, total 17g, Cholesterol 97mg, Sodium 925mg