Chicken Madras with Rice

Description

Makes 6 servings.

Ingredients

• 1½ pounds skinned, boned chicken breasts, cut into bite-size pieces
• ¼ to ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons butter or margarine
• 1½ tablespoon cornstarch
• 1 tablespoon curry powder
• 1½ cups chicken broth
• ¼ cup catsup
• ¼ 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

1. Season chicken with salt and pepper. Melt butter in large skillet.
2. Add chicken and cook over medium-high heat, stirring, until chicken is white, about 5 minutes.
3. Blend cornstarch, curry powder, broth, catsup, marmalade and lemon juice. Pour over chicken; cook 5 minutes, stirring often.
4. Add onion, green pepper and celery; cover and cook 5 minutes longer. Vegetables should be tender crisp and chicken richly glazed.
5. Serve over hot rice.