In a shallow bowl, mix the flour with the paprika, 2 teaspoons of salt and 1/2 teaspoon of pepper. Dredge the chicken in the seasoned flour, shaking off any excess.
Ingredients you will need
All Purpose Flour
Whole Chicken
Paprika
Pepper
Salt
Equipment you will use
Bowl
3
In a large skillet, heat 2 tablespoons of the oil until shimmering.
Ingredients you will need
Cooking Oil
Equipment you will use
Frying Pan
4
Add half of the chicken and cook over moderately high heat until browned, about 8 minutes.
Ingredients you will need
Whole Chicken
5
Transfer to a plate.
6
Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining chicken.
Ingredients you will need
Whole Chicken
Cooking Oil
Equipment you will use
Frying Pan
7
Pour off the oil from the skillet, then melt the butter in it.
Ingredients you will need
Butter
Cooking Oil
Equipment you will use
Frying Pan
8
Add the bell peppers, onion and parsley; cook over low heat, stirring occasionally, until the vegetables soften, 12 minutes.
Ingredients you will need
Bell Pepper
Vegetable
Parsley
Onion
9
Add the garlic, curry powder and mace; cook, stirring, until fragrant, 4 minutes.
Ingredients you will need
Curry Powder
Garlic
Ground Mace
10
Add the tomatoes, their juices and the stock; simmer over low heat for 15 minutes.
Ingredients you will need
Tomato
Stock
11
Add the currants. Season with salt and pepper.
Ingredients you will need
Salt And Pepper
Currants
12
Transfer the sauce to a 9-by-13-inch glass baking dish. Arrange the chicken on top, skin side up. Cover with foil and bake for 30 minutes, or until the breasts are just cooked through.
Ingredients you will need
Whole Chicken
Sauce
Equipment you will use
Glass Baking Pan
Oven
Aluminum Foil
13
Transfer the breasts to a plate and cover loosely with foil.
Equipment you will use
Aluminum Foil
14
Bake the remaining chicken for 1 hour longer, or until tender and the sauce is thickened. Return the chicken breasts to the sauce and bake for 5 minutes longer, or until heated through.