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🍽️ Chicken Fillets in Curry Foil Packets

350 kcal · 30 min · 4 servings

Ingredients

• Salt
• Pepper
• Oil (for frying)
• 0.5 Vanilla pod
• 1 piece Ginger (walnut-sized)
• 2 Garlic cloves
• 0.5 bunch Spring onions
• 6 Bell peppers (yellow, green, red, orange)
• 1 Plum tomato
• 2 Limes
• 1 tbsp Oil
• 1 tbsp red curry paste
• 0.5 bunch Coriander (or flat-leaf parsley)
• White bread (or flatbread)

Instructions

1. 1. Rinse the meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the meat lightly with salt and pepper.
4. 4. Cut the vanilla pod lengthwise.
5. 5. Scrape the seeds out of the vanilla pod.
6. 6. Peel the ginger.
7. 7. Peel the garlic.
8. 8. Finely chop the vanilla seeds, ginger, and garlic.
9. 9. Wash the spring onions.
10. 10. Trim the spring onions.
11. 11. Cut the white parts of the spring onions into fine dice.
12. 12. Cut the green parts of the spring onions into fine rings.
13. 13. Wash the bell peppers.
14. 14. Halve the bell peppers.
15. 15. Remove the seeds and white membranes from the bell peppers.
16. 16. Cut the flesh of the bell peppers into 2 cm cubes or strips.
17. 17. Cut a cross into the bottom of the tomato.
18. 18. Place the tomato in boiling water for 1 minute (blanch).
19. 19. Shock the tomato under cold water.
20. 20. Peel the skin off the tomato.
21. 21. Halve the tomato.
22. 22. Remove the core from the tomato.
23. 23. Dice the tomato finely.
24. 24. Juice half of the lime.
25. 25. Mix the lime juice with the oil.
26. 26. Stir the curry paste into the lime and oil mixture.
27. 27. Fold the chopped aromatics (ginger, garlic, vanilla seeds) into the sauce.
28. 28. Coat the meat with this marinade.
29. 29. Combine the bell pepper cubes with the white onion dice.
30. 30. Combine the pepper mixture with the diced tomato.
31. 31. Prepare four large sheets of extra-strong aluminum foil.
32. 32. Distribute a portion of the vegetable mixture onto each sheet of foil.
33. 33. Place the marinated fillets on top of the vegetables.
34. 34. Fold the edges of the foil over the chicken.
35. 35. Seal the foil into a tight packet.
36. 36. Place the packets in the refrigerator.
37. 37. Let the packets marinate for at least one hour.
38. 38. Preheat the oven to 220 degrees Celsius.
39. 39. Set the oven function to top and bottom heat.
40. 40. Place the foil packets on a baking sheet.
41. 41. Bake the packets in the oven for about 40 minutes.
42. 42. Cut the remaining limes into wedges.
43. 43. Wash the herbs.
44. 44. Shake the herbs dry.
45. 45. Pluck the herb leaves off the stems.
46. 46. Chop the herbs finely.
47. 47. Remove the packets from the oven.
48. 48. Open the packets carefully.
49. 49. Garnish the dish with the fresh herbs.
50. 50. Garnish the dish with the spring onion rings.
51. 51. Garnish the dish with the lime wedges.
52. 52. Serve the dish with bread.

Nutrition per serving

• kcal: 350
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 30 g