2 tablespoons vegetable oil
2 skinless, boneless chicken breasts
1/4 cup tomato juice concentrate
2 tablespoons crispy rice
3 cloves garlic, minced
1 tablespoon vegetable oil
1 (8 ounce) can tomato paste
1/2 teaspoon curry powder
1/4 teaspoon coriander seeds
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
Heat oil in large nonstick skillet over medium heat. Stir often until browned, about 5 minutes.
In a large bowl, mix tomato juice concentrate, garlic, vegetable oil, tomato paste, curry powder, coriander seeds, salt, pepper and garlic powder. Mix well. Pour mixture into the skillet over medium heat, stirring frequently.
Bake chicken for 45 to 50 minutes in the preheated oil, turning chicken once.