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Categories:
garlic fresh ginger all-purpose flour salt pepper chicken breasts olive oil Garam Masala Curry paprika bay leaf green pepper onion tomatoes currants almonds
Viewed: 63 - Published at: 5 years agoIngredients
- 4 garlic cloves
- 1 piece peeled fresh ginger (2-inch chunk)
- 1/2 cup all-purpose flour or 1/2 cup finely sifted dry breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless chicken breasts
- 1/4 cup olive oil
- 1 teaspoon garam masala (adjust to taste)
- 2 -3 teaspoons curry powder (adjust to taste)
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 medium green pepper, diced
- 1 medium onion, diced
- 1 jalapeno, diced (optional, to taste)
- 1 (28 ounce) can diced tomatoes
- 1/4 cup currants
- 1/4 cup toasted slivered almonds
Method
- 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.
