Chicken Curry Packets Recipes

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INDIAN CHICKEN CURRY II



Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  • Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

CHICKEN CURRY PACKETS



Chicken Curry Packets image

This recipe is from Reynolds Kitchens. I double the amount of sauce when I make this. I also omit the raisins and use petite diced tomatoes so that the kids will eat. Quick and easy.

Provided by janem123

Categories     Curries

Time 37m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 teaspoon sugar
2 garlic cloves, chopped
1 1/2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can diced tomatoes, drained
1/4 cup golden raisin
1/2 cup plain nonfat yogurt
1 -1 1/4 lb boneless skinless chicken breast (about 4 breast halves)
salt and pepper
2 cups basmati rice, cooked
chopped fresh cilantro, to garnish
chutney, to garnish
sliced banana (to garnish)

Steps:

  • Heat vegetable oil in large skillet over medium-high heat. Add onion and sprinkle sugar over onion. Cook about 3 minutes, or until onion is transparent.
  • Stir in garlic, curry powder, cinnamonm and red pepper flakes. Cook 1 minute, then remove from heat and stir in tomatoes, raisins, and yogurt.
  • Center 1/4 of curry mixture on a 12 X 18 sheet of heavy duty foil. Arrange 1/4 of chicken in a even layer over curry mixture. Sprinkle with salt and pepper.
  • Bring up sides of foil. Double fold top and ends to seal packet, leaving room inside for heat to circulate. Repeat to make 4 packets.
  • Bake on a cookie sheet at 450* for 18- 22 minutes. Stir before serving. Spoon over cooked rice. Top with desired garnish.

Nutrition Facts : Calories 589.6, Fat 7.9, SaturatedFat 1.5, Cholesterol 66.4, Sodium 329.5, Carbohydrate 92.5, Fiber 5.9, Sugar 14.6, Protein 36.9

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