Chicken Curry Packets Recipes

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.

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.

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.