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Heat oil in a 4-quart Dutch oven over medium heat. Add fennel seeds; sauté for 1 minute. Stir in chicken. Cook and stir for 5 minutes or until chicken is browned. Remove chicken with a slotted spoon.
In the same pot, melt the butter over medium heat. Add green pepper, onion, celery, garlic, curry powder, garam masala and salt; sauté for 5 to 10 minutes or until vegetables are tender. Stir in flour. Gradually add the broth, stirring until combined. Stir in chicken, marmalade, and hot sauce. Bring to a boil; reduce heat. Simmer, covered,for about 10 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.