Country Captain East India Chicken Curry Recipes

Steps:

• 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.

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.