1. In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste. 2. Salt & pepper the chicken breast coat them in the flour or bread crumbs. 3. Heat oil in frying pan or dutch oven and saute chicken to a golden brown. 4. Remove, drain and place in a casserole. 5. Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes. 6. 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. 7. Add tomatoes and simmer until the pan is deglazed. 8. 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.). 9. During the last 5 minutes of cooking add the currants. 10. Serve over steamed rice garnished with toasted slivered almonds. ---------------------------------------------------------------------------
Nutrition
Ingredients
