• 10 Ratings
Source: Better Homes and Gardens
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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.

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Instructions Checklist
  • 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; total fat 17g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 97mg; sodium 925mg; potassium 518mg; carbohydrates 88g; fiber 2g; sugar 27g; protein 33g; trans fatty acidg; vitamin a 583IU; vitamin c 40mg; thiaminmg; riboflavinmg; niacin equivalents 16mg; vitamin b6 1mg; folate 149mcg; vitamin b12mcg; calcium 71mg; iron 4mg.

Reviews

10 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1