Chicken Curry

Chicken Curry

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Create a mild chicken curry infused with paprika, tomato and coriander using this mess-free, failsafe method – the Season & Shake baking parcel. After the allotted time in the oven, serve with aromatic rice, a selection of vegetables and natural yoghurt on the side.

  • Recipe serves4
  • Preparation Time10 min
  • Cooking Time35 min

Ingredients

  • 450g chicken breasts, cut into large chunks
  • 1 small onion, diced
  • 200g tomatoes, diced
  • 125g low fat natural yoghurt
  • 125ml water
  • Season and Shake Chicken Curry

Method

  • Preheat oven to 200°C (fan assisted 180°C), Gas mark 6. Tear open top of pack and remove bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Resting the bag on a work surface gently place ingredients in the bag and add the seasoning from the bottom sachet.
  • Close and tie bag with blue tie, approx 2cm from the opening. Supporting the weight of the bag with one hand, shake very gently until the ingredients are evenly coated in seasoning. Place in a non-heated ovenproof dish so that the bag is sideways.
  • Place dish on middle shelf of preheated oven for 35 minutes. Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked, cut open the bag (attention: hot steam), check meat is fully cooked and place in a serving dish.
  • RECIPE HINT: Serve with rice and vegetables.
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