Country Captain ( East India Chicken Curry)

Recipe by Galley Wench
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
  • Salt & pepper the chicken breast coat them in the flour or bread crumbs.
  • Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
  • Remove, drain and place in a casserole.
  • Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
  • Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
  • Add tomatoes and simmer until the pan is deglazed.
  • Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
  • During the last 5 minutes of cooking add the currants.
  • Serve over steamed rice garnished with toasted slivered almonds.
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