Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 10 Ratings
Source: Better Homes and Gardens

Gallery

Recipe Summary test

total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

641 calories; fat 17g; cholesterol 97mg; saturated fat 8g; carbohydrates 88g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 27g; protein 33g; vitamin a 583.1IU; vitamin c 39.6mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 16.4mg; vitamin b6 0.9mg; folate 149.2mcg; vitamin b12 0.5mcg; sodium 925mg; potassium 518mg; calcium 70.7mg; iron 4mg.
Advertisement