Chicken in a Bag

Chicken in a Bag

Geoff Jansz showed how to make the perfect TV dinner. It’s a mixture of French technique, the Australian casual approach and some Asian ingredients.

Ingredients

• 500g chicken thighs, diced off the bone
• 1 clove garlic, minced
• 1 red chilli, chopped
• 1/2 onion, chopped
• 1 tablespoon ginger, grated
• 1 tin whole tomatoes
• 1/3 jar Rogan Josh curry paste
• 50cm length baking paper

Method

1. In a bowl combine the garlic, chilli, onion and ginger. Add tinned tomatoes and curry paste and combine until a paste has formed. Add the chicken thighs and stir thoroughly, so every chicken piece is evenly coated with the paste.

2. Tip the whole mix to one side of the baking paper, fold over the other side of the baking paper and flatten the contents but leave a perimeter of paper for folding (you need to make it very flat so it freezes and cooks quickly).

3. Starting at one end of the parcel, fold the edges over each other, sealing the parcel all the way around. Use a staple to seal the final corner of the parcel. This parcel can be frozen for up to 3 months or refrigerated overnight.

4. To cook, put on a baking tray and cook in a preheated oven at 180°C for 30 mins. Once cooked, just cut open the bag (be careful of any escaping steam).

5. Serve with boiled rice, chutney and pappadums for a simple, delicious and quick meal.
(Tip: If making a seafood parcel, cooking time is 15-20 minutes from freezer to oven.)

Copyright 2003 CTC Productions