Chicken Curry

Ingredients:

• 4 sheets (12x18-inches each) heavy duty aluminum foil
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 teaspoon sugar
• 2 cloves garlic, chopped
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1 can (14 1/4 oz.) diced tomatoes, drained
• 1/4 cup golden raisins
• 1/2 cup plain nonfat yogurt
• 4 skinless, boneless chicken breast halves (1 to 1 1/4lbs), cut in 3/4" chunks
• Salt and pepper
• 2 cups hot cooked basmati rice

Condiments: Chopped fresh cilantro, mango chutney, sliced bananas

How to Prepare:
Preheat oven to 450 degrees. Heat oil in large nonstick skillet over medium-high heat; add onion, sprinkle with sugar and cook until onion is transparent, about 3 minutes. Stir in garlic, curry powder, cinnamon and pepper flakes; cook one minute. Remove from heat and add tomatoes, raisins and yogurt.

Center one-fourth of curry mixture on each sheet of foil. Arrange chicken in an even layer over curry mixture; sprinkle with salt and pepper.

Bring up foil sides. Double fold the top and ends, sealing packet, leaving room for heat circulation inside. Repeat to make 4 packets.

Bake 18-22 minutes on a cookie sheet in oven OR Grill 10-14 minutes in a pre-heated covered grill on medium-high heat.

Stir before serving. Spoon over basmati rice. Top with cilantro, chutney, and bananas.