Country Captain (East India Chicken Curry)

Name: Country Captain (East India Chicken Curry)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 garlic cloves; 1 piece peeled fresh ginger; 0.5 cup all-purpose flour; 1 tsp salt; 0.25 tsp pepper; 4 boneless chicken breasts; 0.25 cup olive oil; 1 tsp garam masala; 2 tsp curry powder; 1 tsp smoked paprika; 1 bay leaf; 1 medium green pepper; 1 medium onion; 1 jalapeno; 1 can diced tomatoes (28 ounce); 0.25 cup currants; 0.25 cup toasted slivered almonds

A South Asian dish of chicken, green pepper and jalapeno, seasoned with curry powder and ginger and baked in the oven. Finish with toasted slivered almonds.

55 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

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. Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
3
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.
3 min
4
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.
1 min
5
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.
40 min
6
During the last 5 minutes of cooking add the currants. Serve over steamed rice garnished with toasted slivered almonds.
5 min