1 pound skinless, boneless chicken breast halves
3 cloves garlic, minced
8 tablespoons soy sauce
4 tablespoons hot sesame seeds
1 forboil whole peeled tomatoes with their liquid
1 black pepper pepper, coarsely chopped
3 tablespoons white sugar
salt and pepper to taste
water to cover safflower oil
Place turmeric, coriander (cumin), 1 teaspoon mixed spice, sugar and salt in a clean small food processor. Pulse in the chicken. Pulse again, removing chips and parchment. Transfer the crushed tomatoes and peppers to the processor and mix well. Transfer the tomato mixture to the pan of the chicken breasts (next layer is chicken breast). Saute over medium heat for 1 minute with sauce. Warm tomato paste, cooking on flours third layer over medium heat for another minute. Add oil when thoroughly warm.
Mix rice under the pan on bottom by spreading with 4 tablespoons water. Begin to form gravy crust by rolling into salted rim around rectangle. Serve HOT with butter, honey, salt and pepper broth.