Chicken Madras with Rice

Description
Makes 6 servings.

Ingredients

 * 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
 * 1/4 to 1/2 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons butter or margarine
 * 1 1/2 tablespoon cornstarch
 * 1 tablespoon curry powder
 * 1 1/2 cups chicken broth
 * 1/4 cup catsup
 * 1/4 cup orange marmalade
 * 2 tablespoons lemon juice
 * 1 large onion, sliced
 * 1 large green pepper, cut into 1-inch squares
 * 1 cup sliced celery, cut into 1-inch pieces
 * 3 cups hot cooked rice

Directions
Season chicken with salt and pepper. Melt butter in large skillet. Add chicken and cook over medium-high heat, stirring, until chicken is white, about 5 minutes.

Blend cornstarch, curry powder, broth, catsup, marmalade and lemon juice. Pour over chicken; cook 5 minutes, stirring often. Add onion, green pepper and celery; cover and cook 5 minutes longer. Vegetables should be tender crisp and chicken richly glazed. Serve over hot rice.