Cajun Chicken Curry

• 1/2 tsp fennel seeds
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast halves
• 1/4 cup butter
• 1 large green sweet pepper, cut in strips
• 1 large red onion cut in thin wedges
• 1 stalk (1/2 cup)celery, sliced
• 6 cloves garlic, minced (2 tbsp)
• 2 or 3 tsp curry powder
• 1 tsp garam masala
• 1/4 cup all purpose flour
• 1 14.5 oz can chicken broth
• 1/2 cup tangerine or orange marmalade
• 1 tsp bottled hot pepper sauce
• 4 cups hot cooked basmati or jasmine rice

1. 1. In a 12 qt 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. 2. In same pan, heat butter and cook pepper, onion, celery, garlic, curry powder, garam masala, and 1/2 tsp salt over medium heat for 5-10 minutes, or until tender. Stir in flour, gradually add broth, stirring until combines. Stir in chicken, marmalade and hot pepper sauce. Bring to boiling, reduce heat and simmer, covered, 10 minutes or until chicken is no longer
3. pink, stirring occasionally. Serve over rice

fennel seeds, olive oil, chicken, butter, green sweet pepper, red onion, stalk, garlic, curry powder, garam masala, flour, chicken broth, tangerine, pepper sauce, hot cooked basmati

Taken from www.epicurious.com/recipes/member/views/cajun-chicken-curry-50180810 (may not work)