Chicken Curry


1/2 tsp Fennel Seeds, crushed
1 Tbsp Olive Oil
1 pound 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 thin wedges
1 stalk celery, sliced (1/2 cup)
6 cloves garlic, minced
2 to 3 tsp Curry Powder (we like the hot!)
1 tsp Garam Masala
1/4 Cup all-purpose flour
1 -14.5 oz can chicken broth
1/2 Cup orange marmalade
1 tsp bottled hot pepper sauce
4 Cups hot cooked basmati or jasmine rice


In a 4-quart Dutch oven, cook fennel seeds in olive oil over medium heat, about 1 min. Add the chicken pieces. Brown the chicken, stirring for 5-8 min, or until chicken is browned. Remove chicken from pan with a slotted spoon.

In the same pan, melt the butter and cook over medium heat the sliced green pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp salt, 5 to 10 minutes or until veggies are softened and spices are combined.

Return the chicken to the pan, along with the marmalade and the teaspoon of hot pepper sauce. Bring mixture to a boil; reduce heat. Simmer, covered, 10 minutes or until chicken is fully cooked; stir occasionally. Serve over Basmati or jasmine rice.