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
1 stalk celery, sliced (1/2 cup)
6 cloves garlic, minced (2 Tbsp.)
2 - 3 tsp 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 tangerine or orange marmalade (This makes it too sweet, but I like the tang. Need to find a lower sugar alternative)
1 tsp bottled hot pepper sauce (too many tender mouths. I put sriracha out and let people heat it up too their taste)
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.
This was delicious. The sauce was a great consistency.
Servings Per Recipe: 4 (more I think)
Amount per Serving:
Total Calories 641, Total fat 17 g, Saturated fat 8 g, Monounsaturated fat 6 g, Polyunsaturated fat 1 g, Cholesterol 97 mg, Sodium 925 mg, Carbohydrate 88 g, Dietary Fiber total 2 g, Sugar 27 g, Protein 33 g