Curry Chicken with Fennel

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5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5 (5 votes, average: 4.60 out of 5)
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Ingredients
Marinade
  • 8 tablespoons of Chicken broth
  • 2 tsp. curry powder
  • 4 dashes of Franks hot sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. fresh ginger
  • 2-3 cloves of crushed chopped garlic
  • Chicken stock for deglazing (about 3/4 to 1 cup)
Protein/Veggie
  • 3.5 ounces of fresh sliced fennel
  • 14 ounces of chicken tenderloins
Preparation
  1. Mix all ingredients for the marinade and pour into a ziplock bag.
  2. Put the chicken and fennel in the Ziploc bag, and refrigerate for at least 30 minutes.
  3. Prepare garlic, place into a hot saute pan, and deglaze the pan about 2-3 times.
  4. Add the marinated chicken and fennel to the hot pan, keeping the heat on medium-high, brown the chicken, and adding chicken stock as needed to keep the mixture from sticking.
  5. Saute until the fennel is soft and the chicken is cooked about 5-6 minutes.
  6. This recipe makes 4 protein servings and 1 vegetable serving.
Optional Ideas
Hot sauce is to taste, you can add more or less : ) You can also top with fresh cilantro or parsley.  

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