Yield: 2 Servings
|1 pounds||Boneless skinless chicken breast|
|¼ cup||All-purpose flour|
|⅛ cup||Vegetable oil|
|1||Garlic clove, halved|
|1 medium||Onion, thinly sliced|
|1 tablespoon||Chopped jalepeno peppers|
|½ tablespoon||Curry powder|
|½ teaspoon||Celery salt|
|1||14-oz can tomato sauce|
|½ cup||Minute rice|
1. On waxed paper, coat chicken with flour. In 12-inch skillet over medium-high heat, in hot vegetable oil, cook chicken until browned on all sides; remove chicken from skillet.
2. 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. Stir in tomato sauce; add chicken and heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until chicken is fork-tender.
3. Meanwhile, prepare rice as label directs.
4. To serve, arrange chicken and cooked rice on warm serving platter.
Remove garlic pieces from sauce and spoon some sauce over chicken. Pass remaining sauce seperately in gravy boat.
VERY loosely based on "Chicken Curry, Southern Style" from the Good Housekeeping Illustrated Cookbook: * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9