Curried Chicken Peppers And Peas en Papillote - French Fridays With Dorie

Today's FFWD is cook's choice . We can pick any one of the recipes from  Around My French Table !!! and knowing me...I will definitely go for anything cooked  en papillotes.  I heart food cooked in en papillotes ...I can't even count the number of times I have cooked food in parchment paper.  Instead of roast turkey with stuffing for Thanksgiving, it would be a great idea to serve this in individual pouches to family members .  We can serve this parcel dish with white rice or cardamom rice pilaf or couscous or even quinoa as suggested by Dorie herself. I served this with a combination of Brown rice and Basmati rice cooked with screwpine leaves and garlic.  This dish is full of flavor, fragrant, colorful and each family member will have the pleasure of opening the packet and sniff the aromatic steam. And the best thing is , it takes just 5 minutes to assemble and needs absolutely none of my attention while it cooks . And that leaves me time to prepare dessert for the the both of us  :)  

The kids were busy with research and assignments and could not make it back for the short hols...so Thanksgiving day was celebrated with this simple dish for the two of us.  I love healthy cooking and this dish was full of flavor and the moment we opened the papillote...mmmmm  the first heady whiff of aromatic steam coming out from the opening , everything was forgotten ! The kids , ooops even the thanksgiving prayer was forgotten until we scooped the first mouthful :(   Of course, we put down our spoon and thank God for everything good inclusive of this wonderful meal :)))   Happy Thanksgiving to all once again :) 

All you need is chicken breasts - cut into strips and 

marinate with olive oil and curry powder .

Dice some red capsicum and add in peas 

( I used sugar snaps in place of peas )

 and some red onion rings.  Add them to the marinated breasts and 

stir them till well coated with the curry powder

leave them to harmonize together for a while

spoon an equal amount of the mix on the center of each piece 

of parchment paper or aluminium foil.

Draw up the edges of the foil or paper and seal the packets well

remember not to crimp the foil or paper close to the chicken

leave room around the ingredients sot they can steam.

Bake the packets on the baking sheet..( You can assemble the

packets up to 4 hours ahead and refrigerate;

 bake for a few more minutes )  Bake the papillotes for 17-20 mins

or until the chicken is cooked through

Serve the packets immediately, bringing them to the table straight

from the oven  or opening them in the kitchen and

arranging the chicken and vegetables on individual plates

I served this dish with basmati and brown rice for our thanksgiving dinner

...it was delicious ...flavorful and aromatic :)

For this Thanksgiving, I thank God for good health, good friends,
wonderful children and a lovely and supportive hubby
 and many wonderful blogger friends , Doristas and readers.

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