Categories: Main Dish
Ingredients
- 1/2 tsp. fennel seeds, crushed
- 1 tbl. olive oil
- 1 lb. skinless, boneless chicken breast halves, cut in 1-inch pieces
- 1/4 cup butter
- 1 large green pepper, cut in strips
- 1 large red onion, cut in thin wedges
- 1 stalk celery, sliced
- 6 cloves garlic, minced
- 3 tsp. curry powder
- 1 tsp. garam masala
- 1/4 cup all-purpose flour
- 1 (14.5oz) can chicken broth
- 1/2 cup orange marmalade
- 1 tsp. bottled hot pepper sauce
- 4 cups hot cooked jasmine rice
Directions
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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.
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In sam pan heat butter and cook pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp. salt over medium heat for 5 to 10 minutes. Stir in flour. Gradually add broth, stirring until well combined. Stir in chicken, marmalade, hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until chicken is no longer pink; stir occasionally.
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Serve over rice.