1/2- 1 tsp butter chicken Indian curry paste
3 tblsp coconut milk
1 tsp sliced fresh ginger root
3 cloves sliced garlic
1 1/2 tsp lime, juice
1 tsp Asian fish sauce
2 x boneless chicken breast or thigh
1 piece parchment paper, 12 by 12-inch square
2 green onions ( save some uncooked pieces for garnish)
2 carrots, sliced
2 tsp red chilli peppers ( bottle ) or 2 fresh sliced
2 tsp parsley ( garnish )
1 cup cooked rice or noodles
( you can also add other veggies to this dish )
Preheat oven to 350 degrees F.
In a small bowl combine indian curry paste, coconut milk, ginger, garlic, lime juice and fish sauce and chilli peppers. Add chicken and coat with sauce.
Fold parchment into a triangle shape and crease paper. Open the paper and place chicken and sauce mixture into the centre.
Arrange chicken on paper, add to top, carrot slices, mushroom slices and pour marinade juice over the chicken.
Fold the paper returning to a triangle shape. Start to twist the edges of the paper together at one side.
Work your way around to the other side. The package will fold into a half moon shape. Turn under excess paper at the end.
Place package on a baking sheet. Bake for 30 minutes.
Remove paper package from oven and place on a large plate. Cut the package open using scissors and pour contents out onto plate.
Garnish with green onions and serve with rice or noodles if desired.