Chicken Curry Puff
Golden, flaky, and bursting with bold flavors, these Chicken Curry Puffs are a crowd-pleasing snack that's perfect for any occasion. Featuring tender chicken breast, creamy potatoes, and aromatic spices like curry, turmeric, and cumin, all enveloped in buttery puff pastry, this recipe is a fusion of texture and taste. Each bite delivers a rich, savory filling steeped in the warmth of coconut milk, creating a satisfying blend of spice and creaminess. Ready in just over an hour, these curry puffs are a great make-ahead appetizer, offering hassle-free entertaining or a deliciously simple lunch. Bake them to golden perfection, and watch as they disappear in no time! Perfect for those searching for "easy chicken curry puff recipes" or "puff pastry appetizers," this dish combines convenience and gourmet flavor seamlessly.
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Recipe Information
Ingredients
- 250 grams chicken breast
- 1 medium potato
- 1 small onion
- 2 pieces garlic cloves
- 1 inch ginger
- 1 tablespoon curry powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 pieces puff pastry sheets
- 1 large egg
- 1 tablespoon water
Instructions
Peel and dice the potato into small cubes. Boil in salted water until tender, then drain and set aside.
Finely chop the onion, garlic, and ginger.
Cut the chicken breast into small cubes.
Heat the vegetable oil in a pan over medium heat. Add the onion and sauté until translucent.
Add the garlic and ginger to the pan, sautéing for another minute.
Add the diced chicken to the pan. Cook until the chicken is no longer pink.
Stir in the curry powder, turmeric powder, ground cumin, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant.
Pour in the coconut milk and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly.
Add the cooked potatoes to the chicken mixture, stirring well to combine. Remove from heat and let the mixture cool completely.
Preheat the oven to 200°C (390°F).
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal squares.
Place a spoonful of the chicken curry filling in the center of each square.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
Brush the edges of the pastry squares with the egg wash, then fold each square into a triangle, enclosing the filling. Seal the edges by pressing with a fork.
Place the chicken curry puffs on a baking tray lined with parchment paper.
Brush the tops of the puffs with the remaining egg wash.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Let the puffs cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 21.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 16.6 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
