
How To Make Chicken Curry Puffs
Seasoned with fragrant spices, these baked curry puffs are stuffed with coconut milk-based spicy chicken and potatoes for a scrumptious bite.
Serves:
Ingredients
- 1tbspvegetable oil
- ½tspground coriander
- ½tspground turmeric
- ½tspground cumin
- 2tspcurry powder
- ½cupcoconut milk,or more as needed
- 2red onions,chopped
- 1lemon grass stalk,thinly sliced
- 1red chile pepper,roughly chopped
- 1large russet potato,diced
- ¾lbchicken breast,skinless boneless, cut in bite-sized pieces
- 1tspsalt
- 17.25ozpuff pastry,(1 package), frozen, thawed
Instructions
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Heat the vegetable oil in a saucepan over medium-low heat. Stir in the coriander, turmeric, cumin, and curry powder. Cook for a few seconds until fragrant.
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Pour the coconut milk, onions, lemon grass, and red pepper into the saucepan, then cook for about 7 minutes until the vegetables are tender. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry.
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Stir in the chicken to the coconut milk mixture, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread mixture on a plate to cool.
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Preheat an oven to 375 degrees F. Line 2 baking sheets with parchment paper.
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Unfold the puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch.
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Place each pastry on the baking sheet, about 1-inch apart.
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Bake in the oven for 22 to 27 minutes until golden brown. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack.
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Serve warm or at room temperature and enjoy!
Nutrition
- Calories: 453.30kcal
- Fat: 28.64g
- Saturated Fat: 8.76g
- Trans Fat: 0.05g
- Monounsaturated Fat: 14.49g
- Polyunsaturated Fat: 3.75g
- Carbohydrates: 36.33g
- Fiber: 2.22g
- Sugar: 2.12g
- Protein: 13.53g
- Cholesterol: 24.19mg
- Sodium: 423.38mg
- Calcium: 30.28mg
- Potassium: 399.69mg
- Iron: 3.00mg
- Vitamin A: 11.55µg
- Vitamin C: 11.80mg
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