Cajun Chicken Curry

1/2 tsp. fennel seeds, crushed
1 Tbsp. olive oil
1 lb. skinless, boneless chicken breast halves, cut into 1 in. pieces
1/4 C. butter
1 large green bell pepper, cut into strips
1 large red onion, cut into thin wedges
1 stalk celery sliced
6 cloves garlic, pressed or finely minced
2-3 tsp. curry powder
1 tsp. garam masala
1/2 tsp. salt
1/4 C. all-purpose flour
14.5 oz can chicken broth
1/2 C. tangerine or orange marmalade
1 tsp. hot pepper sauce
4 C. hot cook basmati or jasmine rice

In a Dutch oven, cook fennel seeds in hot oil over medium heat for 1 min. Stir in chicken. Cook and stir for 5 min. or until chicken is browned. Remove chicken with a slotted spoon.
In the 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 min. or until tender. Stir in flour. Gradually add broth, stirring until combined.
Stir in chicken, marmalade, and hot pepper sauce. Bring to boiling; reduce heat. Simmer covered, 10 min. or until chicken is no longer pink; stir occasionally. Serve over rice.