Orange Curry Chicken

Another chicken dish which is easy and quick to make.

Serves 4

Ingredients:
1/2 tsp fennel seeds, crushed
1 Tbs olive 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
2 stalks of celery, sliced
6 cloves garlic, minced
3 teaspoons curry powder
1 tsp garam masala
1/2 tsp salt
1/4 cup all-purpose flour
1 14 1/2 oz can chicken broth
1/2 cup orange marmalade
1 tsp bottled hot pepper sauce
2 cups hot cooked brown 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 and set aside. (Chicken will finish cooking later).
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.
3. 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.
4. Serve over rice.