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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. Stir in garlic, curry powder, cinnamonm and red pepper flakes. Cook 1 minute, then remove from heat and stir in tomatoes, raisins, and yogurt.
3. 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.
4. 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.
5. Bake on a cookie sheet at 450* for 18- 22 minutes. Stir before serving. Spoon over cooked rice. Top with desired garnish.
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