Curried Chicken en Papillote

February 17, 2012 · 1 comment

I have been eyeing the large and daunting cooking anthology by Dorie Greenspan for quite some time, but hadn’t actually picked it up until just recently on a regular trip to the library. This is the first recipe I tried. I was attracted to its very short ingredient list, minimal prep and promise of delicious results. Ms. Greenspan does not disappoint. This is a terrific weeknight meal for the rotation – easy, fast, healthy and packed with protein and vegetables. I served it with basmati rice, which soaked up the juices quite nicely. Keep this one in the arsenal under “fast,” “make ahead” and of course, “tasty.”

4 boneless, skinless chicken breasts (about 1-1/2 pounds), cut into 1″ chunks
1 medium red onion, halved and thinly sliced
1/2 red bell pepper, thinly sliced
1 cup frozen green peas
1 tablespoon olive oil
1 teaspoon mild curry powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh basil, thinly sliced (for serving)

Preheat oven to 400 degrees F.
In a large bowl, combine the chicken, sliced onion, red pepper, peas, olive oil, curry, salt and pepper. Mix to distribute spices.
Cut four 12-inch squares of aluminum foil and lay them out on a counter space. Evenly distribute the chicken and vegetable mixture amongst the foil squares, taking care to pile the mixture into the center. Bring up the edges of the foil until they just come together, leaving some air space above the chicken. You will want to leave room for steam to accumulate. Crimp the edges closed, then close the ends as well. The packets should be sealed but a little puffy. If you are preparing the packets ahead, place them in the fridge until ready to bake.
Place the packets on a baking sheet. Bake on the middle rack for 25 – 30 minutes, or until chicken pieces are just cooked through. You may have to open the packets and check a piece to be sure. If you prepared the packets earlier and refrigerated them, it may take a few more minutes for them to cook through.
When ready to serve, open the packets carefully as not to allow the steam to burn your fingers. Serve hot and garnish with fresh basil.
Quick Tips
1. These are easily made ahead of time. If you mix up the chicken and vegetables the evening before you want to serve this for dinner, you can just leave the packets in the fridge until ready to bake. Dinner is but 30 minutes away at that point. I see a regular Monday night dinner in the works here.
2. This is the kind of dinner my kids just love. The spices are subtle but present. The chicken is tender and juicy. And they love when I serve basmati rice (which isn’t very often, so it’s like a treat!).

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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Anita March 1, 2012 at 12:47 am: Alicia, I made this recipe tonight because I was interested to see how it would turn out. It just seemed so simple that I had to try it out. There’s only one word to decribe it “YUMMY”! Even my oldest son loved it. This will be now part of our weekly family meals. Thanks a ton!

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