Country Captain ( East India Chicken Curry) - cooking recipe

Ingredients

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

Preparation

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.