Southern Curry Chicken

• 1 pound chicken breast halves, boneless, skinless
• 1/4 cup flour, all-purpose
• 18 cup vegetable oil
• 1 each garlic cloves halved
• 1 medium onions thinly
• 1 tablespoon jalapeno pepper chopped
• 1/2 tablespoon curry powder
• 1/2 teaspoon celery salt
• 14 ounces tomato sauce
• 1/2 cup minute rice

1. On waxed paper, coat chicken with flour.
2. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook chicken until browned on all sides; remove chicken from skillet.
3. In drippings in skillet, over medium heat, cook garlic, onions, pepper, curry powder, and celery salt until vegetables are tender, about 5 minutes, stirring occasionally.
4. Stir in tomato sauce; add chicken and heat to boiling.
5. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
6. Meanwhile, prepare rice as label directs.
7. To serve, arrange chicken and cooked rice on warm serving platter.
8. Remove garlic pieces from sauce and spoon some sauce over chicken.
9. Pass remaining sauce seperately in gravy boat.

chicken, flour, vegetable oil, garlic, onions, jalapeno pepper, curry powder, celery salt, tomato sauce, minute rice

Taken from recipeland.com/recipe/v/southern-curry-chicken-36086 (may not work)