Chicken Curry Puffs

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Curry powder

  Spices

  2 tsp or 4g

• Coconut milk

  ½ cup or 63g

• Onions

  Sweet, raw

  2 onion or 662g

• Lemons

  Raw, with peel

  100g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Russet potatoes

  Flesh and skin, raw

  1 Potato small or 170g

• Chicken breast

  Broilers or fryers, meat only, raw

  340g

• Salt

  Table

  1 tsp or 6g

• Edmonds Reduced Puff Pastry

  2 sheet or 200g

Directions

1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
2. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. Unfold 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. Place each pastry on the baking sheet, about 1 inch apart.
4. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
5. (source: https://www.allrecipes.com/recipe/181609/chicken-curry-puffs/)

Similar Foods

• Chicken Curry
• Curry-Strawberry Chicken
• Crockpot Curry Chicken
• Jamaican Curry Chicken
• Chicken Curry Soup
• Curry Chicken Salad