Country Captain ( East India Chicken Curry)

• 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

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.

garlic, fresh ginger, allpurpose flour, salt, pepper, chicken breasts, olive oil, garam masala, curry, paprika, bay leaf, green pepper, onion, tomatoes, currants, almonds

Taken from www.food.com/recipe/country-captain-east-india-chicken-curry-247639 (may not work)